Victorian Scotch Woodcock Savoury Scrambled Eggs Recipes

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.

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.

Steps:

• Beat sugar and egg yolks together in a bowl using an electric mixer until very light in color. Mix milk and cream into yolk mixture.
• Beat egg whites in a separate bowl using an electric mixer until stiff peaks form, adding more sugar, if desired. Fold egg whites into milk mixture until eggnog is smooth. Stir rum and whisky into eggnog. Refrigerate until chilled, at least 1 hour.