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  Added: May 18, 2007  •  Visited (1262)  •  Print version Print this recipe (139)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Scrambled Eggs On Anchovy Toast
(Scotch Woodcock)
What You Need:
  • 4 eggs
  • 3 tablespoons heavy cream
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons butter
  • 4 slices hot buttered toast
  • 2 tablespoons anchovy paste
  • 8 flat anchovy fillets, thoroughly drained

  • How To Cook:
    1. In a small bowl, beat the eggs with a fork or whisk until they are well blended, then beat in the cream, salt and a few grindings of pepper.

    2. Place the skillet over low heat, and in it melt the 3 tablespoons of butter. Do not let the butter brown.

    3. Pour in the eggs and cook them over the lowest possible heat, stirring with the flat of a table fork or a rubber spatula, until they form soft, creamy curds.

    4. Do not overcook; the finished eggs should be moist. Quickly spread the toast with anchovy paste, arrange the slices on individual serving plates, and spread a layer of the scrambled eggs on top.

    5. Crisscross two anchovy fillets over each portion, and serve at once.

    To Serve: 4
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Scotland
    Main Ingredient ╗ Fish ╗ Anchovy
    Main Ingredient ╗ Dairy ╗ Eggs
    Dish ╗ Breakfast Dishes

     





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