| WOODCOCK | Scotch -; scrambled eggs, anchovies and Gentleman's Relish on toast (8) |
| SALMAGUNDI | Dish of eggs, anchovies, onions and chopped meat popular in 17th and 18th-century England (10) |
| LEVERAGE | Purchase relish on the way back - a good one at last (8) |
| CASANOVA | Man apt to seduce many women, as can scrambled eggs (8) |
| GUESSING | Trying to answer the riddle of scrambled eggs in US (8) |
| METEORIC | Encountered scrambled eggs, I see! Influenced by the weather, perhaps? (8) |
| DEGREASE | Remove fat as agreed, cooking starters with scrambled eggs (8) |
| SCURRIED | Scrambled eggs ultimately seasoned with Asian spices (8) |
| OMELETTE | Scrambled eggs alternative (8) |
| BEATENUP | Like scrambled eggs consumed in alehouse to the north (6,2) |
| INSIGNIA | Scrambled eggs |
| NONSTICK | Description of a baking tray, cooking pot, saucepan or skillet that is Teflon-coated, thus resistant to clinging by cakes, crepes, fish fillets, omelettes, scrambled eggs etc (3-5) |
| NICOISE | Salade -; dish of tomatoes, black olives, tuna, anchovies and hard-boiled eggs, named after a city on the Cote d'Azur (7) |
| NICOISESALADS | They usually include olives, anchovies and hard-boiled eggs |
| ANCHOVY | Oily fish, one of the ingredients used to flavour bagna cauda, Scotch woodcock, Worcestershire sauce, Piedmontese peppers and Patum Peperium, the "Gentleman's Relish" (7) |
| ZEST | Relish on top of zucchini is French |
| HOTDOG | You might put relish on it |
| ANGLEE | Relish on the back of one movie director (3,3) |
| KAZAN | Elia ?, Best Director Oscar winner for On the Waterfront and Gentleman's Agreement (5) |
| PUTTANESCA | Pasta sauce with anchovies and capers |
