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Staffordshire oatcakes with scrambled eggs

Low in saturated fat and full of protein and vitamins, eggs are all they’re cracked up to be

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Ingredients (Serves 2)

  • 50g/2oz wholemeal flour
  • 50g/2oz fine oatmeal
  • 1⁄2 tsp dried yeast
  • Salt and freshly ground black pepper
  • 15g/1⁄2oz melted butter
  • 125ml/41⁄2fl oz tepid water
  • Rapeseed oil for shallow frying
  • 2 medium eggs
  • 2 tbsp milk
  • 1 tbsp chopped chives


First make the batter for the oatcakes. In a bowl, mix together the wholemeal flour, oatmeal and dried yeast, then season with salt and freshly ground black pepper. Whisk in the melted butter and the tepid water, cover with a tea towel and set aside in a warm place for 30 minutes.

Heat the oil in a frying pan and add the batter in 4 large spoonfuls. Fry for 2 minutes on each side, until golden.

Meanwhile, place the eggs and milk in a small saucepan and cook, stirring, until scrambled. Remove the oatcakes from the frying pan with a slotted spoon and blot on kitchen paper. Divide between 2 warmed serving plates then top with the scrambled eggs. Sprinkle with the chopped chives and serve immediately.


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