This exalted dish of scrambled eggs and anchovies on toast doesn’t actually contain woodcock – but it does make a great lunch.
Take a look through more of our delicious recipes for one person (#notforsharing).
Join Extradelicious to unlock Cook Mode
Ingredients
- 1-2 slices bread, toasted
- Knob of butter, plus extra to spread
- Patum Peperium The Gentleman’s Relish
- 2 medium free-range eggs, beaten and seasoned
- 1 tsp crème fraîche
- 1 tsp drained capers in brine (optional)
- 1-2 anchovies, drained and sliced in half lengthways
- Snipped chives or chopped parsley to serve
Join Extradelicious to unlock Cook Mode
Method
- Toast the bread and, while it’s still hot, spread with butter and The Gentleman’s Relish.
- Melt some butter in a non-stick frying pan. Once foaming, add the beaten eggs, then cook over a low heat. Use a wooden spoon/ spatula to lightly fold the eggs as they set to make soft curds, allowing the uncooked egg to run onto the base of the pan to set.
- When the scrambled eggs are almost cooked (they should still be slightly wet/runny in places as they’ll continue to cook in the heat of the pan), remove from the heat and stir in the crème fraîche and capers, if using.
- Spoon the scrambled eggs onto the toast, then arrange the anchovies on top. Add pepper and chives/parsley to serve.
Nutrition
- 414kcals Calories
- 24.9g (10.9g saturated) Fat
- 22.7g Protein
- 24.1g (1.7g sugars) Carbs
- 1.6g Fibre
- 2.2g Salt
Leave a comment, question or tip