SCOTCH WOODCOCK

Scotch woodcock image

Provided by Craig Claiborne And Pierre Franey

Time 15m

Yield Four servings

Number Of Ingredients 9

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Ingredients

4 slices buttered toast (see recipe)
2 teaspoons anchovy paste
8 eggs
5 tablespoons heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
4 tablespoons butter
8 flat anchovy fillets
Parsley or watercress sprigs for garnish

Steps:

Prepare the toast. Spread one-half teaspoon anchovy paste on one side of each piece of toast.
Put the eggs in a mixing bowl, and add the cream, salt and pepper. Beat thoroughly.
Heat the butter in a heavy saucepan and add the egg mixture. Cook, stirring constantly, with a wooden spoon or rubber spatula. Take care not to overcook the eggs.
Spoon an equal amount of the eggs onto each slice of toast. Garnish the top with two crossed, flat anchovy fillets. Garnish the center of each cross with a small sprig of parsley or watercress.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 15 grams, Sodium 642 milligrams, Sugar 2 grams, TransFat 0 grams