Saturday 15 August 2015

Scotch Woodcock Low Carb

Scotch Woodcock is a simple dish dating back to the Victorian era and can be simply summed up as anchovy toast with scrambled eggs. As we are on low carb diets here in Larry-land we need to ditch the toast in favour of a spicy Pierre Dukan Oat Bran Galette, and to add my twist I'm going to top with a crispy fried egg. "Fried!" I hear you say, "that's not low fat!". Well I have been using a refined coconut oil and you only need a little bit.

(per person)

2x Eggs
Oat bran - 1.5 tbsp
Fat free Greek yoghurt - 1.5 tbsp
Patum peperium gentlemens relish
Chilli powder or a drop of chilli sauce
Paprika for dusting


1. Combine in a bowl 1 egg with the oat bran, yoghurt, and chilli. It takes a bit of mixing but you will end up with a batter like paste.
2. Grease a non-stick frying pan on medium heat and pour the batter in, spreading it around to form the pancake shape.
3. Cook for a few minutes until the batter looks set then flip.
4. When the pancake is done slide it on a plate then lightly grease the pan again.
5. Crack the other egg into the pan and cover with a lid. No need to baste with fat because the lid will ensure the top cooks whilst the bottom goes nice and crispy.
6. Ever so lightly spread the gentlemens relish over your pancake then top with the egg and a dusting of paprika.

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