Oatcakes and Scrambled Eggs

This delicious breakfast recipe is great for those lazy Sunday mornings.

« Back to recipes

Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 45 minutes
Serves 2

Nutritional Info (per portion)

Energy 528 kcal
Protein 15g
Fat 38g
of which saturates 38g
Carbohydrate 7g
of which sugars 35g
Fibre 4g
Salt 0.2g
  • Oatcakes and Scrambled Eggs


  • 50g wholemeal flour
  • 50g fine oatmeal
  • 1/2 tsp dried yeast
  • 15g melted butter
  • Rapeseed oil for shallow frying
  • 2 medium eggs
  • 2 tbsp milk
  • 1 tbsp chopped chives

Toppings 1

How to make it

  1. Mix together the flour, oatmeal, yeast and season well
  2. Whisk in the butter and 125ml of tepid water
  3. Cover and set aside in a warm place for 30 minutes
  4. Heat the oil in a frying pan and add 4 large spoonfuls of the batter into the pan to make 4 oatcakes
  5. Fry for 2 minutes on each side until golden
  6. Meanwhile, place the eggs and milk in a small saucepan and cook, stirring until scrambled
  7. Top the oatcakes with scrambled eggs and sprinkle over the chives

Try making smaller pancakes instead, great for a quick snack. Serve with grilled bacon or sausages.