Victorian Scotch Woodcock - Savoury Scrambled Eggs

• 2 slices whole meal bread
• butter
• gentleman's relish
• 4 -6 tablespoons milk
• cayenne pepper
• 2 eggs
• 6 drained anchovies
• 1 teaspoon capers

1. Remove the crusts, if you wish and toast the slices of bread.
2. Spread with butter and Gentleman's Relish.
3. Cut each slice in half.
4. Melt a small piece of butter in a saucepan.
5. Put the milk, eggs and a pinch of cayenne pepper into a bowl and whisk well.
6. Pour this onto the butter in the pan and stir over a low heat until it begins to thicken.
7. Remove from heat and keep stirring, then add the capers.
8. The mixture will become creamy.
9. Place the toast onto two plates and divide the mixture between them.
10. Cut the anchovies into thin strips and decorate the toasts by making a criss-cross pattern with them.

meal bread, butter, s relish, milk, cayenne pepper, eggs, anchovies, capers

Taken from www.food.com/recipe/victorian-scotch-woodcock-savoury-scrambled-eggs-228846 (may not work)