Oatcakes and scrambled eggs

Ingredients

50g wholemeal flour

50g fine oatmeal

½ x 5ml spoon dried yeast

15g melted butter

Vegetable oil for shallow frying

2 medium eggs

2 x 15ml spoon milk

1 x 15ml spoon chopped chives

Equipment

Bowl, 2 x spoons, whisk, jug, frying pan, pallet knife or fish slice, saucepan.

Method

  1. Mix together the flour, oatmeal, yeast and season well.
  2. Whisk in the butter and 125ml of tepid water.
  3. Cover and set aside in a warm place for 30 minutes.
  4. Heat the oil in a frying pan and add 4 large spoonfuls of the batter into the pan to make 4 oatcakes.
  5. Fry for 2 minutes on each side until golden.
  6. Meanwhile, place the eggs and milk in a small saucepan and cook, stirring until scrambled.
  7. Top the oatcakes with scrambled eggs and sprinkle over the chives.

Top tips:

Try making smaller pancakes instead, great for a quick snack. Serve with grilled bacon or sausages.

Food skills:

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Mix, Stir & Combine
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Measure
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Whisk
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Prove
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Fry & Sauté
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Portion / Divide
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Decorate & Garnish

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