Scotch Woodcock
A savory breakfast or brunch dish consisting of scrambled eggs served on anchovy toast, seasoned with cayenne pepper.
Ingredients
- 4 Eggs
- 6 Anchovy fillets in oil (Drained)
- 2 tablespoons Butter
- 1 pinch Cayenne pepper
- 2 slices Toast
- 2 tablespoons Heavy cream (Optional)
Instructions
- 1Toast the bread slices until golden brown. While still warm, spread the anchovy fillets evenly over the toast. You can mash the anchovies slightly for easier spreading.
- 2In a bowl, whisk the eggs with the optional heavy cream. Melt the butter in a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are softly set but still slightly moist. Be careful not to overcook them.
- 3Spoon the scrambled eggs over the anchovy toast. Sprinkle with a pinch of cayenne pepper. Serve immediately.