Super scotch woodcock

Name: Super scotch woodcock
Total time: 15 min
Yield: 2
Ingredients: 4 sticks of celery; 1 knob of unsalted butter; 4 large free-range eggs; celery salt; 4 slices of sourdough bread; 1 fresh red chilli; 140 g salted Spanish anchovies; 40 g unsalted butter; 3 teaspoons panko breadcrumbs; 1 pinch of cayenne pepper; 2 pinches of freshly ground white pepper; 2 pinches of freshly ground mace

Celery, scrambled eggs, anchovy paste & sourdough

“This recipe may seem unusual, but after a big night it makes complete sense. The ‘manchovy relish’ recipe makes one small pot, but you’ll only use a little here, so keep the rest in the fridge to use later. ”

Serves 2

Cooks In15 minutes

DifficultySuper easy

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Nutrition per serving

Calories 480 24%
Fat 25.9g 37%
Saturates 10.5g 53%
Sugars 0.8g 1%
Protein 23.8g 48%
Carbs 36.3g 14%

Of an adult's reference intake

Jamie Magazine

By Pete Begg

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Ingredients

4 sticks of celery
1 knob of unsalted butter
4 large free-range eggs
celery salt
4 slices of sourdough bread
1 fresh red chilli
MANCHOVY RELISH
140 g salted Spanish anchovies
40 g unsalted butter
3 teaspoons panko breadcrumbs
1 pinch of cayenne pepper
2 pinches of freshly ground white pepper
2 pinches of freshly ground mace

Tap For Method

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Jamie Magazine

By Pete Begg

Tap For Ingredients

Method

For the relish, pound the anchovies (drain first), then the butter in a pestle and mortar until well mashed.
Transfer to a food processor and blitz with the panko breadcrumbs, cayenne, white pepper and mace until smooth. Scoop into a ramekin dish and store, covered, in the fridge until needed.
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 a bowl, season with a little celery salt and beat with a fork.
Tip the eggs into the celery pan and cook, stirring with a spatula, until very lightly scrambled. When they’re still soft and just a little underdone, take off the heat.
Thinly spread some manchovy relish over each slice of toast, and top with the scrambled eggs.
Finely chop the chilli, then use it to garnish with reserved celery leaves, and enjoy.