Scotch Woodcock and asparagus on toast

  • for 4 people
  • Takes 10 minutes to make, plus infusing
  • Easy
Scotch Woodcock is scrambled egg on toast with anchovy. It was popular in Victorian times when it was eaten as a palate cleanser before pud. These days, it's an ideal light supper.

Nutritional info per serving

Per serving: 508kcals, 38.6g fat (19g saturated), 22.2g protein, 21.1g carbs, 2.3g sugar, 2g salt

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40g unsalted butter
10 anchovy fillets in olive oil, drained
75ml double cream
8 eggs, lightly beaten
1 tsp chopped fresh curly parsley
4 slices of rustic bread, preferably sourdough, toasted and buttered
Bunch of asparagus, trimmed and blanched until just tender (optional)


1. Melt the butter in a small pan until it fizzes at the edges, then add the anchovies and cream. Take off the heat immediately and set aside to infuse for about 10 minutes. This allows the anchovies to dissolve in the butter without frying, which can make them bitter.
2. Return the pan to the heat, pour in the eggs and cook, stirring, until the eggs start to set.
3. Fold in the chopped parsley and some salt and pepper to taste. Serve over hot buttered toast, topped with the warm, slightly al dente asparagus spears (if using).

From May 2008

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