Scotch woodcock

By Mia Parekh

5’ Prep time

10’ Cook time

15’ Total time

615 Calories

1 Serving

Summary

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. recipe by: jeremy lee

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Step by Step

Step 1

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.