Scotch Woodcock Toast

Ingredients

• 8 large eggs
• 4 slices white sandwich bread
• 6 anchovy fillets packed in oil, drained
• 6 tablespoons unsalted butter, softened
• 1/3 cup heavy cream
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper
• 1 tablespoon minced fresh parsley

Before you cook

• Mash the anchovy fillets to a paste with a fork and work them into 3 tablespoons of the softened butter along with the cayenne.
• Whisk the eggs with the cream and black pepper until smooth, but do not salt them, since the anchovy butter is salty.

Steps

1. Toast the bread until crisp and golden.
2. Spread the anchovy butter over the hot toast so it melts in, then set the slices on plates.
3. Melt the remaining 3 tablespoons of butter in a nonstick skillet over low heat.
4. Pour in the egg mixture and wait 30 seconds without stirring.
5. Stir the eggs slowly and constantly with a rubber spatula, scraping the bottom and sides, for 5 to 7 minutes.
6. Keep the heat low enough that the curds stay tiny and the eggs look like loose custard.
7. Pull the pan off the heat while the eggs are still glossy and slightly underdone.
8. Spoon the eggs over the anchovy toast, sprinkle the parsley over the top, and serve immediately.