Recipe by French Tart
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! Patum Peperium - the Secret is out - Gentleman's Relish!
Top Review by Debber
I will be adding this to my regular rotation...mmm-mmm-good! Wasn't sure what Gentleman's Relish was & in a hurry to make, and completely overlooked the DESCRIPTION (well, duh) so just skipped it altogether. *Made for ZWT 3 British Recipe*
- 2 slices whole meal bread
- gentleman's relish
- 4 -6 tablespoons milk
- cayenne pepper
- 2 eggs
- 6 drained anchovies
- 1 teaspoon capers
Directions See How It's Made
- 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.