Staffordshire oatcakes with scrambled eggs

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

Method

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.