Oatcrisps with Smoked Salmon & Egg

Serves: 4

You will need
For the oatcakes:
75g plain flour
1/2 teaspoon salt
1/2 teaspoon baking powder
50g butter
2 tablespoons Flahavan's Irish Porridge Oats
1 egg, beaten
1 tablespoon water, if necessary
100g smoked salmon
Cracked black pepper
Rocket leaves to serve

For scrambled eggs:
8 eggs
1 tablespoon water
Salt
Freshly ground black pepper
25g butter


Directions
1. Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Sift flour, salt and baking powder into a bowl then rub in the butter using your fingertips until crumble stage is reached. Add oats then stir in the beaten egg and a little water to create a soft dough.

2. Roll out on a lightly floured surface to approximately 1/2 cm thickness and cut into 4 rounds roughly 10cm across. Place on a buttered baking sheet and bake in oven for around 20 minutes or until crisp and brown. Transfer to a cooling rack. 

3. For the scrambled egg, beat eggs in a bowl and add 1 tablespoon of water before seasoning well with salt and freshly ground black pepper. Melt butter in a pan then add the egg mix over a low heat, stirring continuously until egg is just at setting point, but still creamy.

4. To serve place an oatcrisp on a 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.  




Recipe courtesy of Flahavan's Irish Oats 

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