📝 About This Recipe
Despite its name, this British masterpiece contains no game bird, but rather a sophisticated combination of creamy scrambled eggs and salty anchovy relish. Originating in the Victorian era as a 'savory' course to cleanse the palate after dinner, it features a rich, velvety texture contrasted by the sharp, umami punch of Gentleman's Relish. It is the ultimate comfort food for those who appreciate the finer nuances of simple, high-quality ingredients.
🥗 Ingredients
The Toast Base
- 2 thick slices White Sourdough or Pullman Loaf (crusts removed if desired)
- 1 tablespoon Unsalted Butter (softened for spreading)
- 2 teaspoons Gentleman's Relish (Patum Peperium) (or high-quality anchovy paste)
The Velvety Eggs
- 4 Large Organic Eggs (at room temperature)
- 2 tablespoons Heavy Cream (for extra richness)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1/4 teaspoon Fine Sea Salt (use sparingly as the relish is salty)
- 1 pinch White Pepper (freshly ground)
The Garnish
- 4 pieces Anchovy Fillets (rinsed and patted dry)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Fresh Parsley (finely chopped)
- 1 pinch Cayenne Pepper (for a touch of heat)
👨🍳 Instructions
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1
Begin by preparing the toast. Toast your bread slices until they are a deep golden brown and firm enough to support the weight of the eggs.
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2
While the bread is hot, spread a generous layer of softened butter over one side, followed by a thin, even layer of Gentleman's Relish or anchovy paste.
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3
Keep the prepared toast warm in a low oven (about 200°F/95°C) while you prepare the eggs.
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4
In a medium bowl, crack the four eggs and add the heavy cream, salt, and white pepper. Whisk gently just until the yolks and whites are combined; do not over-beat as we want to avoid creating too many air bubbles.
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5
Place a small, non-stick saucepan over low heat. Add the 2 tablespoons of cold, cubed butter.
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6
Once the butter has melted and begins to foam slightly, pour in the egg mixture.
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7
Using a heat-resistant spatula, stir the eggs constantly. The key to a true Scotch Woodcock is 'slow and low' to achieve a custard-like consistency rather than large curds.
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8
Continue stirring for about 4-6 minutes. As the eggs begin to thicken, scrape the bottom and sides of the pan continuously.
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9
Remove the pan from the heat when the eggs are still slightly wet and glossy; the residual heat will finish the cooking process.
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10
Take the warm toast out of the oven and place on warmed plates.
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11
Spoon the creamy scrambled eggs generously over the savory toast, piling them high.
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12
Arrange two anchovy fillets in a 'cross' pattern over the top of the eggs on each slice.
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13
Garnish with a light dusting of cayenne pepper and a sprinkle of fresh chives and parsley.
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14
Serve immediately while the contrast between the hot, creamy eggs and the salty relish is at its peak.
💡 Chef's Tips
Always use the lowest heat possible for the eggs; high heat will make them rubbery and separate the fats. If you cannot find Gentleman's Relish, blend 4 anchovies with a tablespoon of butter and a pinch of mace and ginger. Warm your serving plates in the oven for a few minutes; this dish cools down very quickly. For an even more luxurious texture, whisk in a final teaspoon of cold butter right before serving. Don't skip the white pepper; it provides a subtle heat without the visual speckles of black pepper.
🍽️ Serving Suggestions
Pair with a robust cup of Earl Grey tea for a traditional British breakfast experience. Serve alongside a crisp, chilled glass of dry Sherry if enjoying as an evening 'savory' course. A side of grilled tomatoes or sautéed mushrooms adds a lovely earthy balance to the saltiness. For a modern twist, serve with a small salad of bitter greens like watercress or arugula. Follow with a piece of dark chocolate to balance the intense umami of the anchovies.