Woman’s Weekly Scotch woodcock Recipe

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serves:

2

Skill:

easy

Cost:

cheap

Total Time:

00:20

Prep:

00:10

Cooking:

00:10

Nutrition per portion

RDA
Calories 500 kCal 25%
Fat 38g 54%

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

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.

  • Meanwhile, 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 the capers, if using. Serve with tomatoes.

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Top Tip

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