Scotch woodcock

• 4 slices buttered toast (see recipe)
• 2 teaspoons anchovy paste
• 8 eggs
• 5 tablespoons heavy cream
• Salt to taste, if desired
• Freshly ground pepper to taste
• 4 tablespoons butter
• 8 flat anchovy fillets
• Parsley or watercress sprigs for garnish

1. Prepare the toast.
2. Spread one-half teaspoon anchovy paste on one side of each piece of toast.
3. Put the eggs in a mixing bowl, and add the cream, salt and pepper.
4. Beat thoroughly.
5. Heat the butter in a heavy saucepan and add the egg mixture.
6. Cook, stirring constantly, with a wooden spoon or rubber spatula.
7. Take care not to overcook the eggs.
8. Spoon an equal amount of the eggs onto each slice of toast.
9. Garnish the top with two crossed, flat anchovy fillets.
10. Garnish the center of each cross with a small sprig of parsley or watercress.

buttered toast, anchovy paste, eggs, heavy cream, salt, freshly ground pepper, butter, anchovy, parsley

Taken from cooking.nytimes.com/recipes/2564 (may not work)