Oatcakes and Scrambled Eggs is a beautiful dish start the day. Homemade oatcakes and soft delicate scrambled eggs topped with chives creates an amazing dish. I have served this for breakfast and brunch and as a main dish when something light is needed.
Oatcakes and Scrambled Eggs
Why have bread every time when you can make your own oatcakes and enjoy a difference. Go on brunch time it.
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Servings: 2 people
Calories: 178kcal
Ingredients
- 50 g wholemeal flour
- 50 g oatmeal fine
- 1/2 tsp active dry yeast
- 15 g unsalted butter melted
- 2 medium eggs free range
- 2 tbsp milk
- 1 tbsp chives chopped
- Rapeseed oil for shallow frying
Instructions
- Mix together the flour, oatmeal, yeast and season well50 g wholemeal flour, 50 g oatmeal, 1/2 tsp active dry yeast
- Whisk in the butter and 125ml of tepid water15 g unsalted butter
- Cover and set aside in a warm place for 30 minutes
- Heat the oil in a frying pan and add 4 large spoonfuls of the batter into the pan to make 4 oatcakesRapeseed oil
- Fry for 2 minutes on each side until golden
- Meanwhile, place the eggs and milk in a small saucepan and cook, stirring until scrambled2 medium eggs, 2 tbsp milk
- Top the oatcakes with scrambled eggs and sprinkle over the chives1 tbsp chives
Notes
Why have bread every time when you can make your own oatcakes and enjoy a difference. Go on it brunch time.
Nutrition
Calories: 178kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 149mg | Fiber: 2g | Sugar: 1g
1 comment
Simple and Tasty – These are remarkably filling and even the kids enjoy them.