Scotch woodcock
Description
This exalted dish of scrambled eggs and anchovies on toast doesn’t actually contain woodcock – but it does make a great lunch.
Ingredient
- 4 slices of white bread
- 4 tablespoons of butter
- 4 eggs
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 tablespoon of dried parsley
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
Direction
1. In a small bowl, mix together the dried parsley, thyme and rosemary. This will be used as a seasoning for the dish.
2. Heat a skillet over medium heat and add the olive oil.
3. Once the oil is heated, crack the eggs into the skillet and cook until the whites are set, about 3-4 minutes. Season the eggs with salt and pepper.
4. While the eggs are cooking, toast the slices of white bread in a toaster or in a separate skillet until they are golden brown.
5. Spread one tablespoon of butter on each slice of toast.
6. Place the cooked eggs on top of the buttered toast slices.
7. Sprinkle the herb seasoning mixture on top of the eggs.
8. In the same skillet, melt the remaining butter over medium heat.
9. Once melted, pour the butter over the eggs and toast.
10. Serve the Scotch Woodcock immediately and enjoy!
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