Okay this one looks a bit weird but bear with me.
I’ve discovered how you can absolutely transform dishes by adding a drizzle of different oils (most of the fancy oils are not suited to high heat, so I add them as a flavouring at the end).
This souped-up scrambled egg for breakfast is so easy I’m almost embarrassed to call it a recipe, but here we go:
- 1/4 cup of cooked black rice, salted
- 1 tsp pistachio oil (or any nutty oil, I could imagine hazelnut working really well)
- 1-2 mace flowers or a touch of nutmeg
- 1 free-range egg
- 1 tsp coconut oil
Okay, here goes: Combine ingredients 1-3 (I always prepare a whole cup of pistachio black rice and use it over a couple of days as a side dish). Heat a pan with the coconut oil and scramble the egg. Boom.