Scotch Woodcock

Ingredients

• 4 large free range eggs
• 35ml cream
• 200ml milk
• 50g butter
• Costa salt to taste
• Pinch black pepper
• Patum Peperium Anchovy Relish
• 1 sour dough loaf (sliced)
• Butter
• 8 anchovy fillets
• 1tbsp fresh parlsey (finely chopped)

Method

1. In a mixing bowl, whisk together eggs, milk, cream salt and pepper till mixed well and keep aside.
2. In a pan heat and melt butter and pour in the egg mix and cook on medium to high heat. Mix only when the egg starts to scramble.
3. Do not mix to much or the egg mix will leave a lot of water.
4. Toast sour dough bread slices and lightly butter them first and then spread some Patum relish.