Victorian Scotch Woodcock Savoury Scrambled Eggs Food

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS

Victorian Scotch Woodcock - Savoury Scrambled Eggs image

A very "upper-crust" savoury scrambled eggs recipe which dates back to Victorian times; this dish would have been served at the END of a large five or six course meal! Nowadays, it is more likely - one assumes - that it will be served at breakfast, brunch or as a light snack! This uses Gentleman's Relish, I have the "secret" recipe posted on Zaar! Recipe #228778

Provided by French Tart

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 slices whole meal bread
butter
gentleman's relish
4 -6 tablespoons milk
cayenne pepper
2 eggs
6 drained anchovies
1 teaspoon capers

Steps:

Remove the crusts, if you wish and toast the slices of bread.
Spread with butter and Gentleman's Relish.
Cut each slice in half.
Melt a small piece of butter in a saucepan.
Put the milk, eggs and a pinch of cayenne pepper into a bowl and whisk well.
Pour this onto the butter in the pan and stir over a low heat until it begins to thicken.
Remove from heat and keep stirring, then add the capers.
The mixture will become creamy.
Place the toast onto two plates and divide the mixture between them.
Cut the anchovies into thin strips and decorate the toasts by making a criss-cross pattern with them.

Nutrition Facts : Calories 187.4, Fat 8.4, SaturatedFat 2.8, Cholesterol 226, Sodium 714.7, Carbohydrate 14.8, Fiber 2, Sugar 1.9, Protein 13.5

SAVOURY EGGS

Savoury Eggs image

Make and share this Savoury Eggs recipe from Food.com.

Provided by hectorthebat

Categories Lunch/Snacks

Time 18m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 onion
1 apple
1 slice bacon
2 teaspoons oil
salt
pepper
1/4 teaspoon sugar
2 eggs

Steps:

Peel and slice the onion. Wash, core, and slice the apple. De-rind the bacon and cut into 1/2 in (1.25cm) pieces. Heat the oil or butter in a frying pan over a moderate heat. Add the bacon, onion and apple, and fry, stirring occasionally, until soft (about 5 minutes). Stir in the salt, pepper and sugar.
Remove from the heat. Break the eggs into a cup, one at a time, and pour on top of the onion mixture. Cover the pan with a lid, and cook for a further 3-5 minutes over a very low heat, until the eggs are as firm as you like them.

Nutrition Facts : Calories 401.9, Fat 22.5, SaturatedFat 5.6, Cholesterol 377.4, Sodium 214.9, Carbohydrate 37.2, Fiber 6.2, Sugar 25, Protein 15.2

More about "victorian scotch woodcock savoury scrambled eggs food"

SCOTCH WOODCOCK - WIKIPEDIA

Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or …
From en.wikipedia.org
Main ingredients Eggs, toast, anchovy paste
Type savoury, snack
Place of origin United Kingdom
Created by Unknown

See details

SUPER SCOTCH WOODCOCK | EGGS RECIPES | JAMIE MAGAZINE

Peel and finely chop the celery, reserving and leaves. Melt the knob of butter in a small saucepan over a medium heat. Add the celery and sweat with the lid on until soft (around 5 minutes). Toast the bread. Meanwhile, crack the eggs into …
From jamieoliver.com

See details

SCOTCH WOODCOCK (CREAMY SCRAMBLED EGGS AND …

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 …
From seriouseats.com

See details

SAVORY SCRAMBLED EGGS (SCOTCH WOODCOCK) — THE CANINE CHEF …

Nutrition facts: 157 calories, 83 calories from fat Total fat: 9.2g or 14% (2.3g saturated fat, 0.0g trans fat) Ingredients. 3 large eggs; 2 cups cooked brown rice ; 1 (2 oz) can anchovies in olive oil*
From thecaninechefcookbook.com
Servings 2
Calories 157 per serving
Estimated Reading Time 3 mins

See details

SCOTCH WOODCOCK - OXFORD REFERENCE

Scotch woodcock Source: An A-Z of Food and Drink Author(s): John AytoJohn Ayto. Scotch woodcock is a savoury dish consisting of scrambled …
From oxfordreference.com

See details

NICK YOUNG'S WORLD: SCOTCH WOODCOCK - BLOGGER

Scotch woodcock, though, brings anchovies to the fore in a big way. Indeed, the recipe required a whole (small) jar of the things, more or less. The other ingredients are pretty much the ingredients for scrambled eggs on toast. The dish was more labour-intensive that I’d thought – the anchovies had to be soaked in milk before half of them ...
From nick-young.blogspot.com

See details

SCOTCH WOODCOCK - CUISINE OF UNITED KINGDOM - TREK ZONE

Africa. South Africa, Egypt, Morocco. Asia. Japan, India, Russia. Australia & Oceania. Australia, New Zealand, Papua New Guinea. Caribbean. Puerto Rico, Dominican ...
From trek.zone

See details

BREAKFAST IN THE VICTORIAN ERA - GEORGIAN HOUSE HOTEL LONDON

A popular savoury scrambled egg recipe called the Victorian Scotch Woodcock is quick to make and has an unusual, but an exciting taste that can be added to your morning toast. Using gentleman’s relish, cayenne pepper, anchovies and capers, this recipe is a great way to jazz up your scrambled eggs.
From georgianhousehotel.co.uk

See details

SCOTCH WOODCOCK | BRITISH FOOD: A HISTORY

Pinch of ground mace (optional) 2 slices of toast kept warm. Around 2 tsp Gentleman’s Relish ( my recipe for that here) Turn your grill to a high setting. Put a small saucepan on a medium-low heat. Pour in the cream and beat in the egg yolks (or whole egg) then the spices with a wooden spoon. Keep stirring until the mixture becomes scalding ...
From britishfoodhistory.com

See details

VICTORIAN SCOTCH WOODCOCK SAVOURY SCRAMBLED EGGS

A very "upper-crust" savoury scrambled eggs recipe which dates back to Victorian times; this dish would have been served at the END of a large five or six course meal! Nowadays, it is more likely - one assumes - that it will be served at breakfast, brunch or as a light snack! This uses Gentleman's Relish, I have the "secret" recipe posted on Zaar!
From wikifoodhub.com

See details

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS …

Jan 12, 2015 - A very "upper-crust" savoury scrambled eggs recipe which dates back to Victorian times; this dish would have been served at the END of a lar ... Food And Drink. Visit. Save. Recipe from . food.com. Victorian Scotch Woodcock - Savoury Scrambled Eggs Recipe - Food.com. 1 rating · 15 minutes · Serves 2. L L. 64 followers
From pinterest.com

See details

SCOTCH WOODCOCK: NONE OF THE ABOVE | SANDWICH TRIBUNAL

Scotch Woodcock was another. Often described these days as toast with anchovies and scrambled eggs–though anchovies and scrambled eggs describes an entirely different savoury dish–the original recipe from Mrs. Beeton’s Book of Household Management features something more like a cream sauce, thickened with egg yolks, poured over toast and …
From sandwichtribunal.com

See details

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS …

Mar 13, 2017 - A very upper-crust savoury scrambled eggs recipe which dates back to Victorian times; this dish would have been served at the END of a large five or six course meal! Nowadays, it is more likely - one assumes - that it will be served at breakfast, brunch or as a light snack! This uses Gentleman's Relish, I have the secr…
From pinterest.ca

See details

WWW.SPECIALRECIPETODAY.COM

301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com

See details

SCOTCH WOODCOCK STOCK PHOTO. IMAGE OF FOOD, GARNISH, WOODCOCK

Photo about Scotch woodcock -savoury consisting of creamy, lightly scrambled eggs with anchovy served on toast. Image of food, garnish, woodcock - 90301938
From dreamstime.com

See details

SCOTCH WOODCOCK | TRADITIONAL SNACK FROM SCOTLAND, UNITED …

Scotch Woodcock. Scotch woodcock is a traditional savory snack or an open-faced sandwich originating from Scotland. It’s prepared with a combination of toasted bread, eggs, milk, anchovy paste, capers, parsley, and butter. The eggs, capers, parsley, and milk are whisked until blended, and the mixture is then cooked in butter over medium to ...
From tasteatlas.com

See details

SCOTCH WOODCOCK - DELICIOUS. MAGAZINE

Method. Toast the bread and, while it’s still hot, spread with butter and The Gentleman’s Relish. Melt some butter in a non-stick frying pan. Once foaming, add the beaten eggs, then cook over a low heat. Use a wooden spoon/ spatula to lightly fold the eggs as they set to make soft curds, allowing the uncooked egg to run onto the base of the ...
From deliciousmagazine.co.uk

See details

SCOTCH WOODCOCK FROM NEW BRITISH CLASSICS BY GARY RHODES

It’s believed the name is a sideways reference to the supposed Scottish meanness with money (!), for woodcock is one of the most expensive of game birds. Otherwise the only resemblance is that both woodcock and the savoury – traditionally consisting of scrambled eggs with anchovies (sometimes capers as well) – are served on toast.
From app.ckbk.com

See details

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS …

Nov 1, 2015 - A very upper-crust savoury scrambled eggs recipe which dates back to Victorian times; this dish would have been served at the END of a large five or six course meal! Nowadays, it is more likely - one assumes - that it will be served at breakfast, brunch or as a light snack! This uses Gentleman's Relish, I have the secr…
From pinterest.com.au

See details

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS RECIPE

See details

SCOTCH WOODCOCK RECIPE (CREAMY SCRAMBLED EGGS WITH ANCHOVY …

A wonderfully savoury dish to serve up for brunch Credit: andrew twort & annie hudson for the telegraph Stephen Harris , chef-owner of The Sportsman, Seasalter 9 March 2019 • …
From telegraph.co.uk

See details

RECIPEDB - COSYLAB.IIITD.EDU.IN

Victorian Scotch Woodcock - Savoury Scrambled Eggs. Source: Genius Kitchen(food.com) Estimated Nutritional Profile . Nutrient Quantity; Energy (kCal) 143.6593: Total fats (g) 9.5347: Carbohydrates (g) ... Folate, food (g) 47.6593: Lysine (g) 0.9120: Vitamin D2 (ergocalciferol) (g) 0.0000: Valine (g) 0.8580: Vitamin C, total ascorbic acid (mg)
From cosylab.iiitd.edu.in

See details

SCOTCH WOODCOCK - 10 SURPRISINGLY ODD FOOD NAMES | MERRIAM …

Welsh Rabbit. Photo: Jeremy Keith on Flickr. A dish that a vegetarian could safely order: melted cheese poured over toast or crackers. The name may have originated among the English as a dig against their neighbors, the Welsh. Rabbit was a much more expensive dish than cheese and toast, but if you were Welsh, that's probably what you made do with.
From merriam-webster.com

See details

TOAST CALLED VICTORIAN SCOTCH WOODCOCK | SCRAMBLED EGGS ON

Apparently, scotch woodcock was a well known dish back in the Victorian era. I don't blame them for eating this. It's absolutely delicious.It is very quick a...
From youtube.com

See details

SCOTCH WOODCOCK - DEFINISI LAN DASANAMA SAKA SCOTCH …

Tegesé saka Scotch woodcock ing bausastra Basa Inggris ngaggo cara panggunané. Dasanama kanggo Scotch woodcock lan pertalan saka Scotch woodcock menyang 25 basa. kukiEducalingo digawé kanggo madhakaké iklan marang karep panjenengan lan golèk statistik trafik web. Kita uga bagékake informasi ngenani panggunaané situs karo media sosial ...
From educalingo.com

See details

GLASGOW'S FORGOTTEN RECIPES: SCOTCH WOODCOCK | GLASGOW TIMES

1 tablespoon milk. 1 egg. Seasoning. Rounds of toast. Anchovy fillets, capers. 1 Melt butter, beat egg, add milk and seasoning, scramble. 2 butter toast, mound scrambled egg on top. 3 Place an anchovy fillet across egg, put caper on either side.
From glasgowtimes.co.uk

See details

SAVOURIES | BRITISH FOOD: A HISTORY

Get a frying really good and hot and melt the butter. As soon is stops foaming, add your livers. Try not to disturb them. After 2 minutes, turn them over and cook for one more minute. Next, add most of the devil sauce and fry a further minute, making sure the livers get coated in it.
From britishfoodhistory.com

See details

SCOTCH WOODCOCK WITH ASPARAGUS - MRS PORTLY'S KITCHEN

Wash and set aside. Mash the anchovy paste or fillets into the butter. Cover and set aside. Toast the bread and keep it warm. Warm some plates at the same time. Get the water simmering in your steamer for the asparagus. Add the asparagus – mine are fresh from the garden so only take a few minutes to cook.
From mrsportlyskitchen.com

See details

SCOTCH WOODCOCK RECIPE - THE TELEGRAPH

Add 25g of butter and once melted, gently fry the shallot with a pinch of salt. Cook until soft and translucent. Set aside and leave to cool completely. Put aside the cold butter and a …
From telegraph.co.uk

See details

VICTORIAN SCOTCH WOODCOCK - SAVOURY SCRAMBLED EGGS …

Sep 21, 2017 - A very "upper-crust" savoury scrambled eggs recipe which dates back to Victorian times; this dish would have been served at the END of a lar
From pinterest.co.uk

See details

FOODCOMBO

total -> aaaa2021
From foodcombo.com

See details

SCOTCH WOODCOCK - OXFORD REFERENCE

Scotch woodcock is a savoury dish consisting of scrambled eggs on toast, enlivened with anchovies or anchovy paste. Invented by the Victorians (who were great fans of the savoury course), the first known recipe for it is given in Mrs Beeton's Book of Household Management (1861). The name was inspired by Welsh rabbit.
From oxfordreference.com

See details

SCOTCH WOODCOCK (CREAMY SCRAMBLED EGGS AND ANCHOVIES ON …

Victorian Scotch Woodcock. For this recipe, the anchovy paste is spread directly on toasted bread without any butter. The eggs get a little cream added along with salt and pepper, then are cooked with melted butter until just set. Then the eggs are topped with 2 crossed fillets of anchovy, and the dish garnished with “parsley or watercress.”
From gofoodfood.cc

See details

SCOTCH WOODCOCK STOCK PHOTO. IMAGE OF SCRAMBLED, FOOD - 90301472

Photo about Scotch woodcock -savoury consisting of creamy, lightly scrambled eggs with anchovy served on toast. Image of scrambled, food, eggs - 90301472
From dreamstime.com

See details