Sottish Oat Cakes & Roasted Tomatoes

If you’ve been around here for awhile, you already know I prefer savory over sweet. So, when choosing my ideal breakfast, I’ll often skip the pancakes & muffins and head towards something more like this: scottish oat cakes, eggs & roasted tomatoes.

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The oat cakes a slightly dry, so serving them with perfectly cooked fried eggs & juicy tomatoes rounds out the meal perfectly.

Ingredients

  • 3/4 cup dry oats
  • 1/4 cup flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. granulated sugar
  • s&p to taste
  • 2 tbs. melted butter
  • 4 tbs. boiling water
  • 2 tbsp shredded monterey jack cheese
  • 2 tbsp honey
  • 1 tbsp olive oil
  • about 20 cherry tomatoes
  • 4 eggs

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Directions

For the oat cakes:

  1. Preheat your oven to 350 degrees, then bring your water to boil on the stove top.
  2. Combine all of the dry ingredients in a medium mixing bowl, add the water & melted butter and stir together until the mixture is combined.
  3. Scoop the mixture onto a cookie sheet and spread until it’s about 1/4 of an inch thick.
  4. Bake 15-20 minutes or until lightly golden brown
  5. Remove from oven, sprinkle with cheese and drizzle with honey
For the tomatoes:
  1. Heat olive oil in a frying pan over medium heat.
  2. Add tomatoes, sprinkle with s&p, cook until tomatoes are bursting.
  3. After removing the tomatoes from the pan, cook your eggs for about 5 minutes or until whites are cooked through & yolk is still runny.
  4. Serve with oat cakes … Even better when mixed all together!
  5. Enjoy!

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Adapted from This Paper Ship

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One response to “Sottish Oat Cakes & Roasted Tomatoes

  1. Looks yummy. We had brunch at Patachou for the first time today . . . thought of you. Very good, fresh and local.

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