Recipe

Mordovian Woodcock Delight

Savory Mordovian Delight: A Twist on the Classic Woodcock

4.5 out of 5

Indulge in the flavors of Mordovian cuisine with this delightful twist on the classic British dish, Scotch Woodcock. This recipe combines the essence of Mordovian flavors with the traditional concept of the original dish, resulting in a unique and mouthwatering culinary experience.

Snack› Scotch Woodcock

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

European cuisine› Eastern European cuisine› Russian cuisine› Mordovian cuisine

Preparation time

10 minutes

Cooking time

10 minutes

Total time

20 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Pescatarian, Nut-free, Soy-free, Dairy-free (if using dairy-free butter substitute)

Allergens

Eggs, Gluten (if using regular rye bread), Dairy (if using butter)

Not suitable for

Vegan, Gluten-free (unless using gluten-free bread)

Ingredients

In this Mordovian adaptation, the traditional British dish Scotch Woodcock is transformed by incorporating Mordovian flavors and ingredients. The original dish typically consists of scrambled eggs served on toast, while the Mordovian version features a creamy mixture of eggs, butter, and herbs spread over Mordovian rye bread. This adaptation adds a unique twist to the dish, infusing it with the distinct flavors of Mordovian cuisine. We alse have the original recipe for Scotch Woodcock, so you can check it out.

4 Mordovian rye bread slices 4 Mordovian rye bread slices
4 Mordovian eggs 4 Mordovian eggs
50g (1.8 oz) Mordovian butter 50g (1.8 oz) Mordovian butter
1 tablespoon Mordovian herbs (such as dill or parsley), finely chopped 1 tablespoon Mordovian herbs (such as dill or parsley), finely chopped
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 15g, 7g
Carbohydrates (total, sugars): 20g, 1g
Protein: 10g
Fiber: 3g
Salt: 0.5g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
Place the Mordovian rye bread slices on a baking sheet and toast them in the oven until they are crispy and golden brown.
3.
In a bowl, whisk the Mordovian eggs until well beaten.
4.
Melt the Mordovian butter in a non-stick skillet over medium heat.
5.
Pour the beaten eggs into the skillet and cook, stirring gently, until they are softly scrambled.
6.
Remove the skillet from heat and stir in the finely chopped Mordovian herbs. Season with salt and pepper to taste.
7.
Spread the creamy egg mixture generously over each toasted Mordovian rye bread slice.
8.
Garnish with additional Mordovian herbs, if desired.
9.
Serve the Mordovian Woodcock Delight immediately as an appetizer or a light meal.

Treat your ingredients with care...

Mordovian rye bread — If you can't find Mordovian rye bread, you can substitute it with any other hearty rye bread.
Mordovian eggs — If Mordovian eggs are not available, you can use any fresh, locally sourced eggs.
Mordovian herbs — Dill and parsley are commonly used in Mordovian cuisine, but you can experiment with other herbs such as chives or tarragon for a different flavor profile.

Tips & Tricks

For added flavor, you can sprinkle some grated Mordovian cheese on top of the creamy egg mixture before toasting the bread.
Experiment with different Mordovian herbs to find your favorite combination of flavors.
Serve the Mordovian Woodcock Delight with a side of fresh Mordovian vegetables for a complete meal.

Serving advice

Serve the Mordovian Woodcock Delight as an appetizer at a gathering or as a light meal accompanied by a fresh salad. It pairs well with a glass of Mordovian kvass or a light white wine.

Presentation advice

Arrange the Mordovian Woodcock Delight on a platter, garnished with fresh Mordovian herbs, to create an inviting and visually appealing dish. The contrast of the creamy egg mixture on the toasted rye bread will make it an attractive centerpiece.