Recipe: Oatcrisps, scrambled eggs & smoked salmon
These Flahavan’s recipes show that there’s more to oats than just porridge.
What you'll need
For the oatcakes
75g plain flour
½ tsp salt
½ tsp baking powder
2 tbsp Flahavan’s Irish Porridge Oats
1 egg, beaten
1 tbsp water, if necessary
100g Kinvara Organic Smoked Salmon
Cracked pepper for decoration
Rocket leaves to serve
For scrambled eggs
8 free range eggs
1 tbsp water
Salt and freshly ground black pepper
Sift flour, salt and baking powder into a bowl. Rub in butter with fingertips to crumble stage. Add oats. Stir in beaten egg and a little water to give a soft dough.
Roll out on a lightly floured board to a quarter of an inch thick and cut into four rounds (10cm) across. Place on a buttered baking sheet and bake in a pre-heated oven for around 20 minutes or until crisp and brown. Transfer to a cooling rack.
For the scrambled egg, beat eggs in a bowl and add one tbsp water. Season well with salt and freshly ground black pepper. Melt butter in a pan. Add egg mix over low heat and stir continuously until egg is just at setting point, but still creamy.
Place an oatcrisp on a serving plate, top with scrambled egg and two curled slices of smoked salmon. Repeat with remaining oatcrisps, scrambled egg and smoked salmon.
Scatter with cracked black pepper and serve with a salad of rocket leaves.