Jamie Magazine
By Pete Begg
Super scotch woodcock
Celery, scrambled eggs, anchovy paste & sourdough
15 mins
Super easy
serves 2
About the recipe
This recipe may seem unusual, but after a big night it makes complete sense. The ‘manchovy relish’ recipe makes one small pot, but you’ll only use a little here, so keep the rest in the fridge to use later.
Recipe From
Ingredients
4 sticks of celery
1 knob of unsalted butter
4 large free-range eggs
celery salt
4 slices of sourdough bread
1 fresh red chilli
MANCHOVY RELISH
140g salted Spanish anchovies
40g unsalted butter
3 teaspoons panko breadcrumbs
1 pinch of cayenne pepper
2 pinches of freshly ground white pepper
2 pinches of freshly ground mace
Method
- For the relish, pound the anchovies (drain first), then the butter in a pestle and mortar until well mashed.
- Transfer to a food processor and blitz with the panko breadcrumbs, cayenne, white pepper and mace until smooth. Scoop into a ramekin dish and store, covered, in the fridge until needed.
- Peel and finely chop the celery, reserving and leaves. Melt the knob of butter in a small saucepan over a medium heat. Add the celery and sweat with the lid on until soft (around 5 minutes).
- Toast the bread. Meanwhile, crack the eggs into a bowl, season with a little celery salt and beat with a fork.
- Tip the eggs into the celery pan and cook, stirring with a spatula, until very lightly scrambled. When they’re still soft and just a little underdone, take off the heat.
- Thinly spread some manchovy relish over each slice of toast, and top with the scrambled eggs.
- Finely chop the chilli, then use it to garnish with reserved celery leaves, and enjoy.
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