This is another fun entry to the egg recipe list, although I have a feeling it will be somewhat controversial!
You can find the whole list of 99 Ways to Make Eggs here. In this time of recession and belt-tightening, eggs remain an inexpensive protein source and a good choice for grocery budgets.
Scotch Woodcock
2 large eggs
1/2 tbsp milk
1/4 c shredded cheese
slice of bread (I like multi-grain, but any homemade would be the best option!)
3-5 anchovy filets
1-2 tbsp capers
Preheat a skillet over medium heat, oil lightly with grease of your choice (bacon, butter, a spritz of something neutral...). Beat together the eggs and milk until homogenous, then pour into the skillet. Gently fold and stir until eggs are cooked to desired doneness. For this recipe, a looser scramble, which is still slightly wet and glossy, works best, but if you like them fried dead to dryness, you go right ahead.
Toast your bread in the meantime. Spread with butter if desired.
Slide your scrambled eggs onto the toast, and top with the capers and anchovies, arranged attractively.
Salty goodness! All the salt... I love it. The oily fish, the succulent eggs, and the crisp edges of toast adding the needed texture to the dish. it's simple, but so very good.
I used little rolled anchovy filets for a fun touch, and my capers are not the tiny nonpareils.