Scrambled egg and asparagus on toast (Scotch Woodcock)
- May 2008
- Serves 4
- Takes 10 minutes to make, plus infusing
Scrambled egg on toast with anchovy (Scotch Woodcock) was popular in Victorian times. We’ve added seasonal asparagus – making it an ideal brunch, lunch or light dinner recipe.
- 38.6g (19g saturated)
- 21.1g (2.3g sugar)
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