Name: Scotch Woodcock
Cuisine: British
Ingredients: 8 slices bread - a small bloomer-style loaf is ideal; 60 ml double cream; 8 medium eggs; 12 stoned green olives, sliced; salt and pepper; 16 anchovy fillets, cut in half lengthways; 90 g butter

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

I have a long-standing disagreement about the construction of Scotch Woodcock. I think the anchovy should be mashed, as in Gentlemen’s Relish, and only the yolks of the eggs used. I’d also use capers, not olives. However, this is The Ivy Cookbook, so here is their recipe.

Ingredients

8 medium eggs
60 ml double cream
90 g butter

Europe
United Kingdom
Starter
Dinner
Fish course
Pescatarian
Breakfast
Brunch

Method

Crack the eggs into a bowl and whisk them. Stir in the cream and season the mixture.

In a thick-bottomed pan, melt 60 g of the butter, add the egg mixture and stir over a medium heat with a wooden spoon, ensuring that you scrape the sides occasionally. The eggs should be creamy when they ar

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