Recipe

Scrambled Eggs with Chilli Oil

1 To make the chilli oil, combine all chilli oil ingredients in a medium sized mixing bowl and whisk well. Transfer to a small glass jar with a lid and allow the flavours to infuse for at least 4 hours up to overnight.
2 Whisk the eggs, yolk, cream, salt and pepper together in a small bowl.
3 Melt the butter and Red Island EVOO in a non-stick frying pan over a high heat, swirl it around the frying pan to allow it to coat the base.
4 Pour in the egg mixture and allow it to settle and cook for around 20 seconds.
5 Use a rubber spatula to drag the uncooked egg mixture around the frying pan so that it folds naturally and cooks through. Continue this process until all of the egg is cooked. You may need to repeat this process up to four times.
6 Transfer the egg to a serving plate and drizzle well with the chilli oil. Serve with toasted or fresh sourdough or bread of your choice.