Woman's Weekly Scotch woodcock recipe

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Looking for Burns Night recipes, British recipes, Scottish recipes, anchovy recipes or breakfast recipes? This traditional British dish with anchovies is perfect for breakfast or light lunch. And with less cream, it's healthier than the traditional one!

  • healthy
Serves2
SkillEasy
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories500 Kcal25%
Fat38 g54%
By
published
in Recipes

This traditional British dish with anchovies is perfect for breakfast or light lunch. And with less cream, it's healthier than the traditional one!

Ingredients

  • 50g can anchovy fillets in olive oil, drained
  • 45g (1½ oz) butter, softened
  • 2 thick slices white bread
  • 3 medium eggs
  • 2 tbsp crème fraîche or double cream
  • Salt and freshly ground black pepper
  • A few capers, optional
  • Fried or grilled tomatoes

WEIGHT CONVERTER

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Method

  1. Set aside 4 anchovy fillets. Mash the rest of them with about 30g (1oz) of the butter. Toast the bread and spread it with the anchovy butter.
  2. Meanwhile, beat the eggs with the crème fraîche, or cream, and season lightly.
  3. Melt rest of butter in a small pan. Add egg mixture and cook over a low heat, letting it set, then stirring gently until thickened and scrambled.
  4. Spoon mixture on to toast and arrange the reserved anchovies, halved lengthways, on top, adding the capers, if using. Serve with tomatoes.
Top Tip for making Woman's Weekly Scotch woodcock

Top tip: Rinse anchovies before using if you're not keen on their saltiness.

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