Scotch woodcock — anchovy toast with creamy eggs
Anchovy toast topped with egg yolks gently thickened with cream.
Active time20 min
Cooking10 min
Total20 min
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Ingredients
- 1 pinch of ground cayenne pepper
- 20 g unsalted butter
- 60 ml full-fat pouring cream
- 4 eggs
- 2 tsp anchovy paste
- 1 pinch of salt — optional
- 4 slices of white wheat sandwich bread
Preparation
Separate the eggs. Refrigerate the whites for another use. Beat the yolks with the cayenne. Reserve the optional salt for tasting, as anchovy paste is already salty.
1 pinch of ground cayenne pepper4 eggs1 pinch of salt — optional- bowl
- fork
Toast the bread. Meanwhile, gently warm the cream in a small saucepan without boiling. Butter the warm toast and spread thinly with anchovy paste.
20 g unsalted butter60 ml full-fat pouring cream2 tsp anchovy paste4 slices of white wheat sandwich bread- toaster
- saucepan
- knife
Stir the beaten yolks into the cream over very low heat. Stir continuously until thick enough to coat a spoon, without boiling or forming curds. Taste and add the optional salt only if needed. Spoon immediately over the toast and serve hot.
- saucepan
- spoon
Allergens
- Eggs
- Fish
- Milk
Composition to check for: Celery, Crustaceans, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration