Woman's Weekly Scotch woodcock

(11 ratings)
Scotch woodcock
Scotch woodcock
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe This traditional British dish with anchovies is perfect for breakfast or light lunch. And with less cream, it's healthier than the traditional one!


  • 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

Top tip: Rinse anchovies before using if you're not keen on their saltiness.


  1. 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.
  2. Meanwhile, beat the eggs with the crème fraîche, or cream, and season lightly.
  3. 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.
  4. Spoon mixture on to toast and arrange the reserved anchovies, halved lengthways, on top, adding the capers, if using. Serve with tomatoes.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 500(kcal)
  • Fat 38.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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