Chilli Oil Scrambled Eggs

Keep a jar of crispy chilli oil on hand and you’ll always be able to whip up this delicious take on scrambled eggs. On any given day we probably have a few different chilli oil options to choose from but Marion’s Kitchen is a favourite at the moment or Laoganma is always in our fridge.

Serves 2

Ingredients

• 1 tbsp chilli oil/crisp

• 1 clove garlic, minced

• 4 eggs

• splash milk or cream

• grated parmesan, to serve

• sourdough toast, to serve

Method

1. Whisk eggs in a small bowl or jug until eggs are just coming together.

2. Add milk and salt and pepper to season and continue whisking until mixed well and no big strands of egg white remain.

3. Heat a fry pan over medium heat and add chilli oil and garlic to the pan.

4. Add the eggs and let them set slightly before gently stirring with a spatula. I like to push the eggs across the pan in one direction to get bigger ribbons or chunks of egg.

5. Once the eggs are almost cooked, take the pan off the heat and let the residual heat do the last little bit of cooking (this helps to avoid overcooked eggs).

6. Serve on sourdough toast topped with a snow of parmesan and freshly cracked pepper.