Scotch woodcock

Scotch woodcock fits the bill.

Scotch woodcock - British variant of scrambled eggs, served over toast that has been spread with Gentleman's Relish.

Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949.

ST. ANDREWS 2B In the dish known as Scotch Woodcock name either of the two food items, which are served on toast?

What's more, he's the author of B&B The Book of Breakfast and Brunch, so marmalade bars, Scotch woodcock and homemade lemon curd are among the cut-above fare only to be expected here.

A recipe for roast woodcock was featured in Mrs Beeton's Book of Household Management, but despite its name, the Victorian dish named Scotch woodcock consists of scrambled eggs on toast with anchovies.

In the Victorian and Edwardian periods, savouries included such toppings as fried oysters wrapped in bacon, and Scotch woodcock, which was a savoury made of scrambled eggs, cayenne pepper and Gentleman's Relish on buttered toast, served hot.