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Oatcakes and Scrambled Eggs

Oatcakes and Scrambled Eggs
Written by Gryphon

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
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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
  • Whisk in the butter and 125ml of tepid water
  • 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
  • Fry for 2 minutes on each side until golden
  • Meanwhile, place the eggs and milk in a small saucepan and cook, stirring until scrambled
  • Top the oatcakes with scrambled eggs and sprinkle over the 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

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