Scotch woodcock

Scotch woodcock
  • Serves icon Serves 1
  • Time icon Hands-on time 10 min

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).

Nutrition: per serving

Calories
414kcals
Fat
24.9g (10.9g saturated)
Protein
22.7g
Carbohydrates
24.1g (1.7g sugars)
Fibre
1.6g
Salt
2.2g
Calories
414kcals
Fat
24.9g (10.9g saturated)
Protein
22.7g
Carbohydrates
24.1g (1.7g sugars)
Fibre
1.6g
Salt
2.2g

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

Method

  1. Toast the bread and, while it’s still hot, spread with butter and The Gentleman’s Relish.
  2. 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.
  3. 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.
  4. Spoon the scrambled eggs onto the toast, then arrange the anchovies on top. Add pepper and chives/parsley to serve.

Recipe By

Jen Bedloe

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