Poppy Seed Oatcakes with Scrambled Egg Whites & Dill
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 32 mins
- Serves
- 4
Ingredients
- 1 1/3 cup
- all-purpose flour, divided
- 325 mL
- 2/3 cup
- quick oats
- 150 mL
- 1 tbsp
- poppy seeds
- 15 mL
- 1 tbsp
- sugar
- 15 mL
- 2 tsp
- baking powder
- 10 mL
- 1/2 tsp
- salt, divided
- 2 mL
- 1/4 cup
- unsalted butter, cold, cut into small dice, divided
- 60 mL
- 2/3 cup
- buttermilk
- 150 mL
- 1 tbsp
- thinly sliced green onions
- 15 mL
- 1 cup
- 100% Pure Egg Whites
- 250 mL
- 1 tbsp
- fat-free sour cream
- 15 mL
- 2 tbsp
- chopped fresh dill
- 30 mL
Directions
Step 1
Preheat oven to 425°F (220°C). In a large bowl, mix 1 cup (250 mL) flour with the oats, poppy seeds, sugar, baking powder and 1/4 tsp (1 mL) salt.
Step 2
Reserve 1 tsp (5 mL) butter; add the rest to the flour mixture and combine either by cutting together with two knives in a criss-cross motion or using fingertips to quickly rub together until the mixture resembles coarse meal. Use a fork to stir in buttermilk, a small splash at a time, until a slightly sticky dough forms.
Step 3
Dust countertop with remaining flour. Turn dough onto countertop and pat into a 7-in. (18 cm) circle about 1/2 in. (1 cm) thick. Cut into 8 wedges. Place evenly spaced on an ungreased baking sheet. Bake 15 to 20 min. or until just golden.
Step 4
Meanwhile, melt reserved butter in a skillet over medium heat. Add onions and sauté until sizzling and just beginning to brown. Add egg whites and scramble. Season with remaining salt.
Step 5
To assemble, split 4 baked oatcakes crosswise. Fill each with scrambled egg whites, sour cream and a sprinkling of dill. Remaining oatcakes should be tightly wrapped in plastic, kept in the refrigerator for up to a day and reheated in the microwave.
Tips
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Nutritional Facts
- Nutrition Description:
- 1 oatcake, 1/4 eggs and 1/4 sour cream
- Calories:
- 190
- Fat:
- 7 g
- Saturated Fat:
- 4 g
- Carbs:
- 24 g
- Fibre:
- 1 g
- Cholesterol:
- 20 mg
- Protein:
- 8 g
- Sodium:
- 550 mg