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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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
Directions
Step 1
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.
Step 2
In a medium bowl, whisk the eggs together with the heavy cream, milk, salt, and black pepper until the mixture is smooth and creamy.
Step 3
Place a nonstick skillet over medium-low heat and melt 1 tablespoon of butter in the pan.
Step 4
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.
Step 5
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.
Step 6
Divide the scrambled eggs evenly among the slices of toast, gently spooning them over the anchovy paste.
Step 7
Optionally, garnish with a sprinkle of freshly chopped parsley for a touch of color and added flavor.
Step 8
Serve immediately and enjoy this classic Victorian savory dish!
Nutrition Facts
| Serving size | (600.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1258.0 |
| Total Fat 78.6g | 0% |
| Saturated Fat 35.3g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 932.5mg | 0% |
| Sodium 7816.5mg | 0% |
| Total Carbohydrate 57.4g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 8.2g | |
| Protein 72.8g | 0% |
| Vitamin D 661.5IU | 0% |
| Calcium 756.6mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 1043.3mg | 0% |
Source of Calories