Scotched Woodcock
Ingredients
Servings
- 6 st ewe rich-yolk eggs
- 30 g butter, diced
- 20 g cold butter, diced
- 10 g double cream
- 10 g flat-leaf parsley, chopped
- Salt and black pepper
- Anchovies
- Thick-cut, buttered sourdough toast
Instructions
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Crack eggs into a bowl, removing any shell.
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Place over a bain-marie of simmering water and whisk to combine.
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Stir continuously with a Maurice/spatula.
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Season with salt and pepper, then add 30g diced butter.
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Stir until the eggs begin to thicken and form a soft scramble.
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Remove from the heat and allow the residual heat to finish cooking the eggs.
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Incorporate 20g cold butter, double cream and chopped parsley.
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Serve on thick-cut, buttered sourdough toast, topped with anchovies.
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Notes
Committed to this collection by the hand of Hunter.
