Make your oatcakes from the recipe featured on our web site. As soon as you take them from the oven, start preparing your scrambled eggs.
Allow two eggs and ½ tablespoon of milk per person, beaten together with some salt and pepper. Pour into a non-stick pan in which you have melted a knob of butter, and cook the eggs over a gentle heat for 2-3 minutes, stirring all the time, until the eggs are cooked.
To serve, spoon the scrambled eggs on top of the warm oatcakes, and serve with slices of Scottish Smoked Salmon. Leftover oatcakes can be stored in an airtight container, and are delicious with cheese.