Victorian Scotch Woodcock - Savoury Scrambled Eggs
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! Recipe #228778
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DIRECTIONS
- 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.
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