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Scrambled Eggs On Anchovy Toast
(Scotch Woodcock)
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| What You Need: |
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4 eggs
3 tablespoons heavy cream
1/8 teaspoon salt
Freshly ground black pepper
3 tablespoons butter
4 slices hot buttered toast
2 tablespoons anchovy paste
8 flat anchovy fillets, thoroughly drained
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| How To Cook: |
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1. In a small bowl, beat the eggs with a fork or whisk until they are well blended, then beat in the cream, salt and a few grindings of pepper.
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2. Place the skillet over low heat, and in it melt the 3 tablespoons of butter. Do not let the butter brown.
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3. Pour in the eggs and cook them over the lowest possible heat, stirring with the flat of a table fork or a rubber spatula, until they form soft, creamy curds.
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4. Do not overcook; the finished eggs should be moist. Quickly spread the toast with anchovy paste, arrange the slices on individual serving plates, and spread a layer of the scrambled eggs on top.
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5. Crisscross two anchovy fillets over each portion, and serve at once.
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