Gordon Ramsay\'s Great British Pub Food

SERVES 4

14 anchovy fillets in oil

sog 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

38 SAVOURIES WITH TOAST

Scotch woodcock

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 a s ide.

Melt a few knobs of butter in a saucepan. In a bowl, whisk the eggs

together with a pinch of cayenne, then pour I ') the pan and stir

slowly over a gentle heat until the mixture begins _ thicken. Remove

the pan from the heat and continue to stir the eggs u ntil they are

scrambled and creamy.

Meanwhile, toast t he 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 o n top of the toasts. Garnish

each serving with two crossed anchovies and serve.