Victorian Scotch Woodcock - Savoury Scrambled Eggs |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A very upper-crust savoury scrambled eggs recipe which dates back to Victorian times; this dish would have been served at the END of a large five or six course meal. Nowadays, it is more likely - one assumes - that it will be served at breakfast, brunch or as a light snack. Patum Peperium - the Secret is out - Gentleman's Relish. Ingredients:
2 slices whole meal bread |
butter |
gentleman's relish |
4 -6 tablespoons milk |
cayenne pepper |
2 eggs |
6 drained anchovies |
1 teaspoon capers |
Directions:
1. Remove the crusts, if you wish and toast the slices of bread.
2. Spread with butter and Gentleman's Relish.
3. Cut each slice in half.
4. Melt a small piece of butter in a saucepan.
5. Put the milk, eggs and a pinch of cayenne pepper into a bowl and whisk well.
6. Pour this onto the butter in the pan and stir over a low heat until it begins to thicken.
7. Remove from heat and keep stirring, then add the capers.
8. The mixture will become creamy.
9. Place the toast onto two plates and divide the mixture between them.
10. Cut the anchovies into thin strips and decorate the toasts by making a criss-cross pattern with them.
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