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Scotch Woodcock
A savoury British toasted snack of soft scrambled egg piled over anchovy butter on toast. Scrambling the eggs slowly over low heat with a little extra butter is what keeps the curds soft and creamy rather than dry, letting them contrast against the salty anchovy underneath.
Total time
20 min
Prep
10 min
Cook
10 min
Difficulty
easy
Cuisine
British
Ingredients
8anchovy fillets in oil
100gbutter, softened
8 thick sliceswhite bread, toasted
8eggs
1/2 cupcream
salt and white pepperto taste
fresh parsleyto garnish
Instructions
1
Blend anchovies with butter. Spread on toast.
2
Whisk eggs with cream and season lightly.
3
Scramble eggs in a pan over low heat with a little butter until soft and creamy.
4
Pile scrambled eggs onto anchovy toast.
5
Garnish with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
539
Protein
19.1g
Fat
37.8g
Carbs
31.2g
Fiber
1.6g
Sodium
447mg
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