Poppy Seed Oatcakes with Scrambled Egg Whites & Dill

Prep time: 10min
Total time: 32min
Serves 4
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
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
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
1 oatcake, 1/4 eggs and 1/4 sour cream
7 g
saturated fat
4 g
24 g
8 g
20 mg
1 g
550 mg


  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.

  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.

  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.

  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.

  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.


Egg whites are fat- and cholesterol-free and a versatile source of protein.
Product Recall : Compliments Pastrami