Victorian Scotch Woodcock Savoury Scrambled Eggs
Transport your taste buds to a bygone era with Victorian Scotch Woodcock Savoury Scrambled Eggs—a dish that combines the luxurious creaminess of soft, slow-cooked scrambled eggs with the bold, salty tang of anchovy paste. A historical favorite from Victorian England, this recipe elevates simple ingredients into an elegant breakfast or brunch centerpiece. Fluffy eggs are enriched with heavy cream and a touch of milk, then paired with perfectly buttery golden toast layered with anchovy paste for a savory umami kick. Garnished with fresh parsley if desired, this classic dish offers a refined balance of texture and flavor. With just 20 minutes from start to finish, this nostalgic yet indulgent recipe is perfect for those seeking unique breakfast ideas or a delightfully savory twist on scrambled eggs.
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Recipe Information
Ingredients
- 4 large eggs
- 4 tbsp heavy cream
- 2 tbsp butter
- 6 pieces anchovy fillets
- 2 tbsp milk
- 4 slices white bread
- 1 tbsp fresh parsley (optional, for garnish)
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
Begin by preparing the anchovy paste. Finely chop the anchovy fillets and mash them into a smooth paste using the back of a spoon or a mortar and pestle. Set aside.
In a medium bowl, whisk the eggs together with the heavy cream, milk, salt, and black pepper until the mixture is smooth and creamy.
Place a nonstick skillet over medium-low heat and melt 1 tablespoon of butter in the pan.
Pour the egg mixture into the skillet, stirring slowly and continuously with a spatula or wooden spoon. Cook gently to create soft, fluffy scrambled eggs. This should take 5–7 minutes. Remove from heat just before eggs are fully set to avoid overcooking.
While the eggs are cooking, toast the slices of white bread until golden and crispy. Butter each slice with the remaining tablespoon of butter and spread a thin layer of the prepared anchovy paste on top.
Divide the scrambled eggs evenly among the slices of toast, gently spooning them over the anchovy paste.
Optionally, garnish with a sprinkle of freshly chopped parsley for a touch of color and added flavor.
Serve immediately and enjoy this classic Victorian savory dish!
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 7816 mg | 340% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.2 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 16.5 mcg | 83% | |
| Calcium | 757 mg | 58% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1043 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
