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.

Prep Time 35

Cook Time 10

Total Time 45

Servings people

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

Why have bread every time when you can make your own oatcakes and enjoy a difference. Go on it brunch time.