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
Breakfast open sandwich with fresh bread or a toast, butter, cheese or different cream cheeses, "túró" cheese or "körözött" (Liptauer cheese spread), cold cuts such as ham, liver pâté (called "májkrém" or "kenőmájas"), bacon, salami, beef tongue, mortadella, "disznósajt" (head cheese), different Hungarian sausages or kolbász. Even eggs (fried, scrambled or boiled), French toast called "bundás kenyér" and vegetables (like peppers, bell peppers, tomatoes, radish, scallion and cucumber) are part of the Hungarian breakfast. Sometimes breakfast is a cup of milk, tea or coffee with pastries, bread rolls or crescent-shaped bread (kifli), toast, pastries with different fillings (sweet and salty as