British Cake Dairy Eggs Europe Fry Oats Scramble Vegetables

Oatcakes and Scrambled Eggs

Oatcakes and Scrambled Eggs

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

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.
4.84 from 25 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Breakfast, Brunch
Cuisine: British
Keyword: Breakfast-Brunch, Dairy, Eggs, Herbs, Oats
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 2 people
Calories: 178kcal

Ingredients
 

Instructions

  • Mix together the flour, oatmeal, yeast and season well
    50 g wholemeal flour, 50 g oatmeal, 1/2 tsp active dry yeast
  • Whisk in the butter and 125ml of tepid water
    15 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 oatcakes
    Rapeseed oil
  • Fry for 2 minutes on each side until golden
  • Meanwhile, place the eggs and milk in a small saucepan and cook, stirring until scrambled
    2 medium eggs, 2 tbsp milk
  • Top the oatcakes with scrambled eggs and sprinkle over the chives
    1 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

Leave a Reply