Victorian Scotch Woodcock Savoury Scrambled Eggs Recipes

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS

Victorian Scotch Woodcock - Savoury Scrambled Eggs image

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! This uses Gentleman's Relish, I have the "secret" recipe posted on Zaar! Recipe #228778

Provided by French Tart

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 slices whole meal bread
butter
gentleman's relish
4 -6 tablespoons milk
cayenne pepper
2 eggs
6 drained anchovies
1 teaspoon capers

Steps:

Remove the crusts, if you wish and toast the slices of bread.
Spread with butter and Gentleman's Relish.
Cut each slice in half.
Melt a small piece of butter in a saucepan.
Put the milk, eggs and a pinch of cayenne pepper into a bowl and whisk well.
Pour this onto the butter in the pan and stir over a low heat until it begins to thicken.
Remove from heat and keep stirring, then add the capers.
The mixture will become creamy.
Place the toast onto two plates and divide the mixture between them.
Cut the anchovies into thin strips and decorate the toasts by making a criss-cross pattern with them.

Nutrition Facts : Calories 187.4, Fat 8.4, SaturatedFat 2.8, Cholesterol 226, Sodium 714.7, Carbohydrate 14.8, Fiber 2, Sugar 1.9, Protein 13.5

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