Scotch Woodcock

Method

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1. Mash 6 anchovy fillets into the softened butter with a fork until smooth.

   Mark done

2. Toast the bread, cut off the crusts and spread it thickly with the anchovy butter. Keep it warm.

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3. Beat the eggs with the cream, salt and white pepper.

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4. Melt the 20 g butter in a small pan over low heat and pour in the eggs.

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5. Stir constantly with a wooden spoon, lifting the pan off the heat every 20 seconds, until the eggs are in soft curds and still slightly loose.

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6. Take them off the heat while they look underdone and spoon them straight onto the toast.

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7. Lay the halved anchovy fillets across in a lattice, dust with cayenne and scatter with chives.

   Mark done

Chef’s Tips

• Lift the pan off the heat every twenty seconds.
• Take the eggs off underdone. They finish in the pan.
• Anchovy in the butter as well as on top.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A glass of port
• A dry sherry
• Served after the pudding, properly

Storage & Reheating

None. Eat within minutes of the eggs leaving the pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.