Serves: 6
Total Calories: 207
Beat eggs with salt and pepper until foamy. Cook in butter over low heat until the eggs begin to set, stirring gently. Stir in sherry and continue cooking until eggs are done. Meanwhile, spread lightly on toast with anchovy paste. Serve eggs on top of toast.
This Scotch Woodcock recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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