Scotch Woodcock

March 9, 2011

From Chris Greenlee

6 eggs
4 Tbsp cream
freshly ground pepper
3 Tbsp butter
4 slices buttered toast, crusts removed and cut into 8 triangles
2 Tbsp anchovy paste
8 anchovy fillets
1 small bunch watercress

Beat the eggs lightly and add in the cream, salt and pepper. Spread the toast with anchovy paste and arrange on a serving dish. Melt the butter in a heavy-bottom saucepan over low heat. Pour in the eggs and cook very slowly over low heat, stirring constantly with a wooden spoon. Be careful not to over cook as the will continue to cook after you remove them from the heat. Take them off the heat while they are still on the runny side. Divide the eggs into equal portions on to the toasts, garnish with rolled anchovy fillets and watercress and serve right away with a nice cup of tea.


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