Scotch woodcock
- Total Time
- 15 minutes
- Rating
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Ingredients
- 4slices buttered toast (see recipe)
- 2teaspoons anchovy paste
- 8eggs
- 5tablespoons heavy cream
- Salt to taste, if desired
- Freshly ground pepper to taste
- 4tablespoons butter
- 8flat anchovy fillets
- Parsley or watercress sprigs for garnish
Nutritional analysis per serving (4 servings)
386 calories; 28 grams fat; 15 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 18 grams protein; 640 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the toast. Spread one-half teaspoon anchovy paste on one side of each piece of toast.
- Step 2
Put the eggs in a mixing bowl, and add the cream, salt and pepper. Beat thoroughly.
- Step 3
Heat the butter in a heavy saucepan and add the egg mixture. Cook, stirring constantly, with a wooden spoon or rubber spatula. Take care not to overcook the eggs.
- Step 4
Spoon an equal amount of the eggs onto each slice of toast. Garnish the top with two crossed, flat anchovy fillets. Garnish the center of each cross with a small sprig of parsley or watercress.
Private Notes