Wednesday, February 2, 2011

Fried Apple Oatcakes Topped with Cheddar and Fried Egg

I'm sure these are great any time of the day, but I was really craving some oatcakes the other night so I made this as a breakfast-for-dinner meal (who doesn't love breakfast for dinner?).  I served this with a glass of chardonnay and a spinach salad.

Total Time: less than 30 minutes
Makes 2 servings (4 oatcakes)

1 C old-fashioned oats
1/4 C all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp freshly grated nutmeg
2 Tbsps butter
1 small apple, peeled

1/4 C cream

1 Tbsp bacon fat, or butter
1/4 C grated cheddar cheese

2 eggs

In a large bowl combine the oats, flour, salt baking soda, and nutmeg. Cut the butter into small pieces and with your hands, rub it into the other dry ingredients. Grate the apple using a fine grater or Microplane and stir into the oat mixture. Add just enough cream to the mixture until it forms a very thick batter.

Plop the batter onto a sheet of parchment paper and cover with another sheet of parchment paper. With a rolling pin, roll out oatcake batter to about a 1/4-inch thickness. With a sharp knife, cut oatcakes into 4-inch circles or use a cookie cutter or ring mold.

Golden brown oatcakes.
Heat a griddle over medium heat and melt the bacon fat. Add the oatcakes and fry for about two minutes on each side, or until they're browned and delicious looking.

Plate the oatcakes, two per plate, and add some shredded cheddar on top to let melt.

Next fry the eggs the way you like them (I just cooked them with the leftover fat on the griddle).  When the eggs are done, top the oatcakes with the eggs, and sprinkle on some freshly ground black pepper.  Enjoy!

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