Super scotch woodcock

Super scotch woodcock

Celery, scrambled eggs, anchovy paste & sourdough

Celery, scrambled eggs, anchovy paste & sourdough

Serves 2

Cooks In15 minutes

DifficultySuper easy

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

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

Recipe From

Jamie Magazine

By Pete Begg

Method

1. For the relish, pound the anchovies (drain first), then the butter in a pestle and mortar until well mashed.
2. 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.
3. 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).
4. Toast the bread. Meanwhile, crack the eggs into a bowl, season with a little celery salt and beat with a fork.
5. 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.
6. Thinly spread some manchovy relish over each slice of toast, and top with the scrambled eggs.
7. Finely chop the chilli, then use it to garnish with reserved celery leaves, and enjoy.