Scotch Woodcock—
from Mary Ferrill Nyman
[This recipe was something from Hollie Ferrill. Unlike the UK version with anchovies, this one has tomatoes and cheese. I seriously doubt that Hollie had ever even heard of an anchovy. This was most likely made with fresh eggs from the hen house, milk from Daisy, and a fresh tomato straight out of the garden, though it's perfectly fine with drained home-canned tomatoes, too. As for the cheese, it's just ast likely that it was homemade white cheese. The cheese we used was always Tillamook cheddar. Ed.]
- A couple eggs
- A splash of milk or half and half
- Handful of grated cheddar cheese
- 1 tomato chopped
- Pinch of cayenne pepper
- Salt and pepper
Heat a cast iron skillet and melt a bit of butter to coat the bottom of the pan.
Crack the eggs into a bowl. Add the milk. Whisk together with the cayenne pepper.
Add the tomatoes and cheese and stir to blend.
Pour it all into the frying pan and scramble.
Serve with toast.
Updated January 17, 2006