Scotch Woodcock

Method

1. Crack 2 eggs into a bowl, add 1 tbsp of double cream, a small pinch of salt and a good grind of black pepper, and beat with a fork just until the yolks and whites are combined — do not whisk to a froth.
2. Toast 1 slice of white bread on both sides until pale gold and crisp, then trim off the crusts if you like a neat savoury.
3. While the toast is still hot, spread it with 5 g of the butter, then spread 1 tsp of anchovy paste thinly and evenly right to the edges. Keep it warm on a plate.