Scotch woodcock Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. It is most often served as an hors d'oeuvre. Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. It was also served historically at the colleges of the University of Cambridge and the University of Oxford and it continues to be served at the Oxford and Cambridge Club as an alternative to
Fried egg as "telur ceplok" or "telur mata sapi" (Indonesian for "bull's eye egg") which refer to sunny side up eggs, as "telur dadar" (omelette) or as "telur orak-arik" (scrambled eggs). The fried eggs are either "setengah matang" which is half cooked with still runny yolk or "matang" which is well done. Fried eggs, especially as bull's eye egg, is a popular toppings for Indonesian fried rice ("nasi goreng") and fried noodle ("mie goreng"), either freshly prepared noodle or cooked from instant noodle Indomie Mi goreng. A simple dish of fried sunny side up egg, served on top of steamed rice drizzled