Victorian Scotch Woodcock Savoury Scrambled Eggs Recipes

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS

Steps:

• 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.

SAVOURY SCRAMBLED EGGS

Steps:

• In a large frypan over medium heat, saute onion and bacon until soft.
• Add tomato and mushrooms, and cook, stirring a further 2 minutes.
• Add herbs and stir through.
• crack eggs into a jug and whisk until just combined, add to frypan with other ingredients.
• Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking.
• Serve with hot buttered toast.