This week’s recipe comes from Victorian England and has nothing to do with woodcocks or whisky. Scotch Woodcock is essentially fancy scrambled eggs served on toast with butter and anchovies. There are plenty of variations but we like our easy, simplified version. It’s great for breakfast or brunch or even an easy dinner with a side of salad or veg. If you want the taste and none of the small fishiness, you can use anchovy paste or gentleman’s relish, which is essentially the UK version of herbed and seasoned anchovy paste.
We talk you through the making of Scotch Woodcock in Episode 233 of our podcast. If you enjoy this recipe you may also like our recipes for Easy Kedgeree and Thai-Style Omelet.
Ingredients
2 slices of bread or gluten free bread, your choice
butter or dairy free butter
4 -6 tablespoons cream or full fat milk or plain unsweetened dairy free creamer
2 eggs, room temperature
6 drained anchovies, chopped up a bit if desired, or chopped up and mixed into softened butter, or anchovy paste, or Gentleman’s Relish
capers (optional)
Directions
Grease or spray a small frying pan.
In a small mixing bowl, whisk the eggs and cream until they’re well scrambled. Add in any herbs or seasonings that you prefer.
Pour the eggs into the pan and stir over low heat until the eggs begin to cook.
Continue cooking on low heat, stirring the eggs gently until they’re just about cooked and still creamy.
Toast your bread and spread generously with butter and/or gentleman’s relish or anchovy paste.
Cut each slice in half for toast triangles. Top with the anchovies.
Divide the eggs between the pieces of toast and serve immediately.
Garnish with capers or sour cream and chives or other herbs if desired.