Scotch Woodcock - Get your Gentleman's Relish out!

[@Recipeengine]

Hi. I know, this is just scrambled eggs. :) I am just working my way through some traditional British foods and at the moment I am doing breakfasts. I hope you like it. I think this is the best version of scrambled eggs that I have ever had. Gentleman's Relish is some fantastic salty, fishy goodness!

[@Getpojke]

Oh not had this in a while. Though as you say traditionally served in lieu of a desert or cheeseboard at the end of the meal, it does make a great breakfast or quick tasty supper. If you don't trust yourself to thinly spread the Patum Peperium on the toast you can melt it into the eggs whilst scrambling them. You can do a Mediterranean inspired version by grating "Bottarga" over scrambled eggs on toast. Bottarga is a cured & dried fish roe pouch, typically of the grey mullet or the bluefin tuna. Great with eggs or some pasta dishes. Keeps for ages in the fridge.

[@sammyvella6898]

Very oddly i have seen it on passenger ships' menu from the 50's and 60's on the Dessert section. On RFA ships we served it as a starter.. However regarding the scrambled eggs i always like to add some fresh milk or even better fresh cream (35% fat) for a richer texture

[@Recipeengine]

That's interesting. I have never heard of it served as a dessert! And yes, I sometimes put cream in as well for that extra smoothness :)

[@englishatheart]

It should be written '50s and '60s. Apostrophes aren't used to make plurals, and, in this case, it is being used to abbreviate. It comes after the part you're leaving off. So 1960s becomes '60s and so on. Hope this helps. :-)

[@cookingwithsherry]

Looks tasty but have never heard of the gentleman relish

[@Recipeengine]

Hi Sherry. Yes, It can be difficult to get hold of to be honest. I tried to find it on amazon.com but couldn't. :(