Ingredients
100g/4oz fine oatmeal
2.5ml/½tsp salt
pinch of bicarbonate of soda
1 tbsp vegetable oil
15g/½oz butter
8 large eggs
2 tbsp milk
100g/4oz Scottish smoked salmon
chives to decorate

Method
1. Preheat oven to 180C/Fan 160C/350F/Gas 4.
2. Place oatmeal, salt and soda in a large bowl. Stir in the oil and 2 tbsp hot water and mix to a firm dough.
3. Roll out on a lightly floured surface and use a 7.5cm/3in cutter to press out 8 rounds, re-rolling as necessary. Bake for 8-10 minutes or until golden and crisp.
4. To scramble the eggs: melt the butter in a nonstick pan over a low heat. Beat the eggs with the milk and salt and pepper to taste. Pour the eggs into the pan and cook over a gentle heat for 2-3 minutes, stirring until the eggs are scrambled.
5. To serve: place two warm oatcakes on each plate, spoon over scrambled egg and serve with slices of smoked salmon. Decorate with chives if liked.