Victorian Scotch Woodcock Savoury Scrambled Eggs Food

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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

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

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

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