Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 27

14 anchovy fillets in oil 50g butter, softened, plus a few knobs of cold butter

black pepper

4 large eggs

pinch of cayenne pepper

4 slices of white or brown bread

1 tsp capers, rinsed and drained

Back in the days when gentlemen’s clubs were prevalent, small portions of savouries on toast took the place of sweet puddings as an alternate way to end a meal – much like our modern-day cheese and biscuits. Scotch woodcock is one such dish. Simply scrambled eggs with anchovies on toast, it couldn’t be easier to make. The tradition is to adorn the scrambled eggs with two anchovies laid in the shape of a cross to symbolize the Scottish flag.

Finely chop or mash 6 anchovy fillets and mix with the softened butter and a generous grinding of black pepper. Set aside.

Melt a few knobs of butter in a saucepan. In a bowl, whisk the eggs together with a pinch of cayenne, then pour into the pan and stir slowly over a gentle heat until the mixture begins to thicken. Remove the pan from the heat and continue to stir the eggs until they are scrambled and creamy.

Meanwhile, toast the bread slices. Spread them generously with the anchovy butter and place on warm serving plates. Add the capers to the scrambled eggs, then quickly spoon on top of the toasts. Garnish each serving with two crossed anchovies and serve.