Scrambled Egg Whites & Dill Filled Poppy Seed Oatcakes
Comments: Egg whites are fat and cholesterol-free and a versatile source of protein.
Remaining oatcakes should be tightly wrapped in plastic wrap, kept in the refrigerator for up to 1 day and reheated in the microwave.
Servings: 4 plus 4 leftover oatcake pieces
  • 1 1/3 cup [295 g] all purpose flour
  • 2/3 cup [160 mL] quick oats
  • 1 tablespoon [15 mL] poppy seeds
  • 1 tablespoon [15 g] sugar
  • 2 teaspoons [10 mL] baking powder
  • 1/4 teaspoon [1 mL] salt
  • 1/4 cup [60 g] cold unsalted butter, into small dices
  • 2/3 cup [160 mL] buttermilk
  • 1 tablespoon [15 mL] thinly sliced green onion
  • 1 cup [250 mL] egg whites
  • 1 tablespoon [15 mL] sour cream
  • 2 tablespoons [30 mL] freshly chopped dill
  • Preheat oven to 425°F [220°C].
  • Into a large bowl, mix together 1 cup [140 g] of the flour, quick oats, poppy seeds, sugar, baking powder and 1/4 teaspoon [1 mL] of the salt.
  • Reserving 1 teaspoon [5 g] of the cold unsalted butter, add the rest to the flour mixture.
  • 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.
  • Dust countertop with remaining flour.
  • Turn dough onto countertop and flatten into a 7-inch [18-cm] circle about 1/2 inch [1.3 cm] thick.
  • Cut into 8 wedges; place evenly spaced onto an ungreased baking sheet.
  • Bake into preheated oven for approximately 15 to 20 minutes, until just golden.
  • Meanwhile, melt reserved butter into a skillet over medium heat.
  • Add green onion slices; fry stirring until sizzling and just beginning to brown.
  • Add egg whites and scramble; season with remaining salt.
  • To serve, evenly top 4 baked oatcake wedges with scrambled egg whites.
  • Top with sour cream , sprinkle with chopped dill and top with remaining oatcake wedges.
  • Serve immediately.