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.