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 sydneyoland.com (or read eatingnosetotail.com)

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Scotch Woodcock (Creamy Scrambled Eggs and Anchovies on Toast)

About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:15 minutes
Special equipment:large non stick skillet
This recipe appears in: British Bites: Scotch Woodcock (Creamy Scrambled Eggs on Toast with Anchovies)

Ingredients

  • 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

Procedures

  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.

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