Scotch woodcock

Name: Scotch woodcock
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 2 slice/s No.1 White Sourdough; 25 g unsalted butter, plus extra for spreading; 3 egg, unbeaten; 4 anchovy fillets; 6 nonpareille salted capers, soaked in cold water for 30 minutes; 1 sprig/s curly leaf parsley

Every time I make this, it seems to have a lip-smacking response and brings much cheer. It’s the tangy bite of capers atop a mound of scrambled egg on hot buttered toast that is quite frankly irresistible.

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Serves1
CourseBrunch
Prepare5 mins
Cook10 mins
Total time15 mins
Plussoaking

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2 slice/s No.1 White Sourdough
25g unsalted butter, plus extra for spreading
3 egg, unbeaten
4 anchovy fillets
6 nonpareille salted capers, soaked in cold water for 30 minutes
1 sprig/s curly leaf parsley

Toast the bread, spread with butter and keep warm. Melt the remaining butter (about 25g) in a small saucepan over a moderate heat, tip in the eggs and scramble to soft curds. Spoon the eggs onto the toast. Season, lay the anchovies and drained capers over the top, scatter with the parsley leaves and serve immediately.

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