I’ve just written a post on Spittoon detailing a great food and wine match – Scotch Woodcock with Asparagus on Toast coupled with Howard Park Riesling, 2007, Western Australia. An unusual Victorian dish – actually just scrambled eggs with anchovies – that would make great ‘starter’, although it served me well for a mid-week meal, especially as I ‘went-easy’ on the vino!
Scotch Woodcock and Asparagus on Toast
A Victorian recipe using anchovies to add flavour. Scrambled Eggs on toast with a punch!
- 20g unsalted butter
- 3 anchovy fillets drained of oil
- 25ml double cream
- 4 eggs
- rustic bread
- asparagus blanched until just tender
- Melt the butter, add the anchovies and cream. Remove from heat and stir until the anchovies dissolve. Return to the heat, add the eggs ad cook until set t your desired consistency. Fold in the chopped parsley and season. Serve on the toast topped with the asparagus. Delicious!
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