Sneem Black Pudding
90 min · 799 kcal · British
Scotch Woodcock
A Victorian savoury of hot buttered toast spread with anchovy, piled with softly scrambled egg and finished with anchovy fillets and capers.
Instructions
- 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.
- 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.
- 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.
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357kcal
18gprotein
14gcarbs
25gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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