Scotch Woodcock with Bonnet

Scotch Woodcock with Bonnet

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1 knob butter
1 scallion, thinly sliced
1 celery branch, thinly sliced
1 goose egg, beaten
Salt and pepper
Scotch bonnet, sliced into strips


Melt the butter in a saute pan, add the scallion and celery, then sweat for 5 minutes.  Add the egg to the pan, salt and pepper, than soft scramble. Serve over toast, sprinkling with the scotch bonnet.