As promised, a delicious brunch using the tasty Staffordshire oatcakes, recently rediscovered in our local supermarket. I promise you, once you try these little wonders, you’ll be queuing up for more. Of course, you can add any ingredients you like, these just happen to work for me.
Tools of the tradeSuggested ingredients – oatcakes, butter, eggs (always free range), sliced mushrooms, smoked back bacon (free range if possible). Tomatoes with thyme is optional.Frying the oatcakes with a smidgeon of butter. About 2-3 minutes each side.Fried eggs. Hopefully we’ve managed to keep the yellow yolk runny.Mm, the best smell in the world is bacon frying. No oil or butter needed as bacon has its own fat to cook in.In action. A steaming hot cup of coffee is pretty essential for cooking brunch.An optional extra – grilled tomatoes with fresh thyme. Keeping the bacon and mushrooms warming on the side.Pre-rollingThe complete product hiding some gorgeous treats inside its folds. The grilled tomato with thyme is a nice little optional extra.Mrs Y likes to eat her oatcake from the end…..whereas I like to go straight for the middle and get the full monty of taste sensations.Oatcake morsels bursting with flavours
AboutYorick
A writer and web designer who loves eating, especially that meal called lunch, in all its lovely guises, whether it be a quick sandwich or a long, self-indulgent, alcohol-fuelled "advertisers' lunch". Inspired by comments from friends and colleagues about my lunchtime creations and adventures, I began this little blog. I hope you'll join me in sharing what you eat.
