Scotch Woodcock is traditional British dish contains but despite the name it contains no woodcock. The dish is perfect for breakfast or light lunch. It was a Victorian invention and one of the most popular savouries of the Victorian and Edwardian eras. The earliest mention of the dish can be found amongst the pages of Mrs Beeton’s Book of Household Management
Ingredients
50g can anchovy fillets in olive oil, drained
45g (1½ oz) butter, softened
2 thick slices white bread
3 medium eggs
2 tbsp crème fraîche or double cream
Salt and freshly ground black pepper
A few capers, optional
Fried or grilled tomatoes
Method
- Set aside 4 anchovy fillets. Mash the rest of them with about 30g (1oz) of the butter.
- Toast the bread and spread it with the anchovy butter.
- Beat the eggs with the crème fraîche, or cream, and season lightly.
- Melt rest of butter in a small pan. Add egg mixture and cook over a low heat, letting it set, then stirring gently until thickened and scrambled.
- Spoon mixture on to toast and arrange the reserved anchovies, halved lengthways, on top, adding capers, if using.
- Serve with tomatoes.
