Scotch woodcock

Scotch woodcock

From
Posh Toast
Serves
2
Prep
15 mins

Scotch woodcock isn’t remotely Scottish and doesn’t contain any woodcock but it’s a British classic. Make far too much of the anchovy-flavoured butter. It makes a marvellous breakfast when spread thickly on toast.

Ingredients

Quantity Ingredient
8 anchovy fillets in extra virgin olive oil, drained
25g butter, softened, plus a little extra for frying
Few pinches cayenne pepper, plus a little extra to serve
Few pinches ground cinnamon
Few pinches ground ginger
freshly grated nutmeg
4 eggs
2 tablespoons double cream
2 slices spelt bread
small handful chives, snipped
salt
freshly ground black pepper

Method

  1. Finely chop four of the anchovies, then mash in a bowl together with the softened butter, the spices and a little black pepper. Set aside.
  2. Melt a small knob of butter in a saucepan over a very low heat. Crack the eggs into a bowl and whisk lightly with a fork. Season with black pepper and a very small pinch of salt. Tip the eggs into the pan and stir gently every so often, until just beginning to set. Remove from the heat and stir through the cream. Return to the heat and cook for a further 30 seconds to 1 minute until almost set but still soft. Remove from the heat.
  3. Meanwhile, toast the bread and spread with the anchovy spiced butter. Top with the scrambled eggs, remaining anchovies, snipped chives and a final pinch of cayenne pepper.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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