in Great Britain

Scottish scrambled eggs with anchovy toast

updated

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Ingredients for 4 servings:

  • 4 slices of toast (sandwich toast) without crust
  • 1 can of anchovies (approx. 45g)
  • 10 ml lemon juice
  • 60 g butter, soft
  • 3 eggs
  • 125 ml cream
  • 1 tbsp fresh parsley, finely chopped
  • 1 pinch of cayenne pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Scottch Woodcock – for breakfast or as a starter

Toast the bread and cut it diagonally. Place the anchovies and lemon juice in a bowl and mash with a fork until a paste forms. Stir in all but 1 teaspoon of the butter. Spread the butter on the toasted bread slices and arrange two slices on each plate. Whisk the eggs, cream, parsley, and cayenne pepper. Heat the remaining butter in a pan and add the eggs. Cook over medium heat for 4 minutes until scrambled. Spoon the scrambled eggs onto the anchovy toast and serve. Because the anchovies are very salty, do not salt the eggs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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