Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chilli saffron oil
Olive & herb salad
Eggs
How it's done
Chilli saffron oil
Heat the oil and spices in a pan, leave to infuse over a very low heat for approx. 30 mins.
Olive & herb salad
Combine the lemon juice, oil and cumin, season with salt. Add the olives and herbs, mix.
Eggs
Heat the oil in a frying pan. Crack the eggs one at a time, slide into the pan, fry for approx. 2 mins. Reduce the heat, cook for a further 3 mins., season. Drizzle with the chilli saffron oil, serve with the bread and olive & herb salad.
| Shelf life: | Keep the chilli saffron oil in a sealed container and store in a dark place for approx. 2 weeks. |
|---|---|
| Tip: | Use the chilli saffron oil to season pizza and pasta. |
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