Belfast Telegraph

Home Life Recipes

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

50g butter

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

25g butter

SERVES 4

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.

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