Scotch Woodcock (Soft Scrambled Eggs on Sourdough)

Ingredients

• 6 St Ewe rich-yolk eggs (Crack into a separate bowl first and remove any shell.)
• 30 g Butter (Diced.)
• 20 g Cold butter (Diced; stir in off the heat.)
• 10 g Double cream
• 10 g Flat-leaf parsley (Chopped.)
• Salt (To taste.)
• Black pepper (To taste; transcript also mentions cracked pepper to finish.)
• Anchovies (For topping; amount unspecified.)
• Sourdough bread (Thick-cut; amount unspecified.)
• Butter (For buttering the toast; amount unspecified.)

Steps

1. 1

   Crack the eggs into a separate bowl, checking and removing any shell. Do not crack them directly into the bowl used for cooking.

2. 2

   Set a bowl over a bain-marie of simmering water. Add the eggs and whisk just to combine; avoid incorporating air.

3. 3

   Stir the eggs continuously with a spatula as they cook over the bain-marie.

4. 4

   Season with salt and black pepper, then add the 30 g diced butter. Continue stirring.

5. 5

   When the eggs begin to thicken and form a soft scramble, remove the bowl from the heat. Let residual heat finish cooking them.

6. 6

   Stir in the 20 g cold diced butter and double cream. Add the chopped parsley and mix it through.

7. 7

   Butter thick-cut sourdough toast. Spoon the scrambled eggs onto the toast, top with anchovies, and finish with cracked pepper.

Notes

The post does not specify the amount of anchovies, toast, butter for the toast, salt, or pepper. The transcript refers to the dish as Scotch Woodcock; the post spells it “Scotched Woodcock.”

Nutrition per serving

• breakfast
• main
• British
• vegetarian-except-anchovies
• stovetop
• bain-marie
• quick