Scotch woodcock sweet desserts or cheeseboard. It was a well-known dish in the Victorian era, and is mentioned in Mrs Beeton's Book of Household Management. The name is modeled on Welsh rarebit. "" is a synonym for Scottish, although now often considered distasteful within Scotland itself. 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
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