Scotch Woodcock

(SERVES 4)

• 8 canned anchovy fillets
• 15 g/ ½ oz/1 tbsp low-fat spread
• 4 eggs
• 30 ml/2 tbsp skimmed milk
• Freshly ground black pepper
• 15 ml/1 tbsp chopped parsley
• 2 slices bread
• 5 ml/1 tsp capers
• 4 tomatoes, sliced

Rinse the anchovy fillets under cold water and dry on kitchen paper. Melt the low-fat spread in a saucepan. Remove from the heat and whisk in the eggs, milk and a little pepper. Add the parsley. Cook over a gentle heat, stirring all the time, until scrambled but till creamy. Meanwhile , chop four of the anchovies. Toast the bread and place on two warmed plates. Stir the chopped anchovies. Toast the bread and place on two warmed plates. Stir the chopped anchovies into the scrambled egg. Spoon on top of the toast and garnish each with two anchovy fillets in a cross and a few capers. Arrange slices of tomato all round the toast and serve.