Scotch woodcock

Method

1. Toast the bread and, while it’s still hot, spread with butter and The Gentleman’s Relish.
2. Melt some butter in a non-stick frying pan. Once foaming, add the beaten eggs, then cook over a low heat. Use a wooden spoon/ spatula to lightly fold the eggs as they set to make soft curds, allowing the uncooked egg to run onto the base of the pan to set.
3. When the scrambled eggs are almost cooked (they should still be slightly wet/runny in places as they’ll continue to cook in the heat of the pan), remove from the heat and stir in the crème fraîche and capers, if using.
4. Spoon the scrambled eggs onto the toast, then arrange the anchovies on top. Add pepper and chives/parsley to serve.