Scotch Woodcock Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together the eggs, cream, and a pinch of salt and pepper.
• STEP 2.Melt the butter in a non-stick pan over medium heat.
• STEP 3.Pour the egg mixture into the pan and cook, stirring constantly, until the eggs are creamy and just set.
• STEP 4.Toast the bread slices until golden brown.
• STEP 5.Spread a layer of anchovies on each slice of toast.
• STEP 6.Top the anchovies with a generous portion of the scrambled eggs.
• STEP 7.Garnish with chopped chives or parsley, if desired.
• STEP 8.Serve immediately and enjoy!

Cooking Tips

• Be sure to constantly stir the eggs while cooking to prevent them from sticking to the pan.
• You can adjust the creaminess of the eggs by adding more or less cream to the mixture.
• For a twist, you can also add a sprinkle of grated cheese on top of the scrambled eggs before serving.

Storage and Serving

• Scotch Woodcock is best served immediately while the eggs are still warm and creamy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the scrambled eggs in a pan over low heat, stirring occasionally.