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.

[1][2] Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949.

[3] It was also served historically at the colleges of the University of Cambridge and the University of Oxford[4] and it continues to be served at the Oxford and Cambridge Club as an alternative to 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.

[6] Similar to Welsh rabbit which contains no rabbit meat, the dish has no woodcock, a type of bird, in its ingredients at all.