Scotch Woodcock (Creamy Scrambled Eggs and Anchovies on Toast)

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Scotch Woodcock (Creamy Scrambled Eggs and Anchovies on Toast) Apr 17th 2013, 12:45 Eggs Sydney Oland Apr 17, 2013 8:45 AMPost a comment Tags: [Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Ingredients 8 eggs, beaten 1 tablespoon plus 1 teaspoon cream 1 tablespoon plus 1 teaspoon butter Kosher salt and cracked black pepper 8 slices bread (crust removed if desired), toasted 12 anchovies, sliced in half Sliced chives, to garnish Procedures Whisk together eggs and cream. Heat butter in a large non stick skillet over medium low heat. Once butter has melted, add the eggs and turn the heat to low. Using a rubber spatula, constantly stir the eggs until they have just set. They should have a loose, custardy texture. Season to taste with salt and pepper. Divide eggs between toast, then top each piece with three pieces of anchovy. Garnish with chives if desired and serve immediately. We Recommend HTML Hints Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em> Comment Guidelines Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page. If you see something not so nice, please, report an inappropriate comment. More Like This This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends: Jousting With Toothpicks - The Case For Challenging Corporate Journalism http://www.medialens.org/index.php/alerts/alert-archive/alerts-2013/719-jousting-with-toothpicks-the-case-for-challenging-corporate-journalism.html.

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