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Scotch Woodcock is essentially scrambled egg on toast with anchovy. It was popular in Victorian times when it was eaten towards the end of a meal as a palate cleanser before pud. These days, it's an ideal light supper.
Per serving: 508kcals, 38.6g fat (19g saturated), 22.2g protein, 21.1g carbs, 2.3g sugar, 2g salt
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This is a fabulous supper dish, the anchovies give the eggs extra depth (tho if u r veggie leave them out). I can't recommend this dish highly enough as a light supper or lunch. Love it.
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