Scotch woodcock

Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper.^[1][2]

Scotch woodcock

Scotch woodcock garnished with anchovy fillets and parsley.
Type	savoury, snack
Place of origin	United Kingdom
Created by	Unknown
Main ingredients	Eggs, toast, anchovy paste
Media: Scotch woodcock

Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom till late 1949.^[3] It was also served historically at the colleges of the University of Cambridge and the University of Oxford,^[4] and it continues to be served at the Oxford and Cambridge Club as an alternative to sweet desserts or a cheeseboard.

It was a well-known dish in the Victorian era, and is mentioned in Mrs. Beeton's Book of Household Management.^[5]

The name is modelled on Welsh rabbit.^[6] Similar to Welsh rabbit, which contains no rabbit meat, the dish has no woodcock, a type of bird, in its ingredients at all.^[7]