Scotch Woodcock (Creamy Scrambled Eggs and Anchovies on Toast)

British Bites

Classic british dishes updated for the modern American cook.

Scotch Woodcock (Creamy Scrambled Eggs and Anchovies on Toast)

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at (or read

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  • Yield:Serves 4
  • Active time: 15 minutes
  • Total time:15 minutes


  • 8 eggs, beaten
  • 1 tablespoon plus 1 teaspoon cream
  • 1 tablespoon plus 1 teaspoon butter
  • Kosher salt and cracked black pepper
  • 8 slices bread (crust removed if desired), toasted
  • 12 anchovies, sliced in half
  • Sliced chives, to garnish


  1. 1.

    Whisk together eggs and cream. Heat butter in a large non stick skillet over medium low heat. Once butter has melted, add the eggs and turn the heat to low. Using a rubber spatula, constantly stir the eggs until they have just set. They should have a loose, custardy texture. Season to taste with salt and pepper.

  2. 2.

    Divide eggs between toast, then top each piece with three pieces of anchovy. Garnish with chives if desired and serve immediately.