Waitrose and Partners
Scotch woodcock

Scotch woodcock

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.

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  • Serves1
  • CourseBrunch
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins
  • Plussoaking

Ingredients

  • 2 slice/s No.1 White Sourdough
  • 25g unsalted butter, plus extra for spreading
  • 3 egg, unbeaten
  • 4 anchovy fillets
  • 6 nonpareille salted capers, soaked in cold water for 30 minutes
  • 1 sprig/s curly leaf parsley

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,558kJ/ 615kcals

Fat

42g

Saturated Fat

20g

Carbohydrates

27g

Sugars

1.6g

Fibre

1.4g

Protein

31g

Salt

3.3g

Rating details

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5 out of 5 stars1 rating