Serves: 1 | Total Time: 1 hour
Ingredients
- 1 slice Abbott’s Bakery Country Grains
- 2 poached eggs
For the Infused Oil: - 250ml neutral oil
- 1 small French shallot, peeled and left whole
- 2-3 garlic cloves, lightly smashed, left whole
- 1 small cinnamon stick
- 2 star anise
- 2 bay leaves
- 2 tsp pink peppercorns
- 2 tsp fennel seeds
- 1⁄2 tsp coriander seeds
- 1⁄2 tsp cumin seeds
For the Chilli Mixture: - 1 1⁄2 tbsp sesame seeds
- 1 tbsp chili flakes
- 1 tbsp Aleppo chili flakes
- 1 tsp sweet paprika
- 1 tsp chicken salt
Method
- In a small pot over medium-low heat, combine all the infused oil ingredients. Let the oil gently infuse for 20-30 minutes, ensuring the garlic doesn’t burn. Stir occasionally to distribute the heat evenly.
- Meanwhile, add all the chilli mixture ingredients to a heatproof bowl.
- Increase the heat on the oil to medium-high for about 30 seconds—it should be hot but not smoking.
- Strain the hot oil carefully into the bowl with the chilli mixture, stirring gently to combine.
- Let the chilli oil cool for 30 minutes, then transfer to a clean jar. Store in a cool, dry place.
- Toast the Abbott’s Bakery Country Grains slice to your preferred level of crispness.
- Poach the eggs and serve them on the toast with a generous drizzle of chilli oil.
| The chilli oil can be stored for 3-6 months at room temperature and up to a year in the fridge. |
Recipe and image kindly provided by Abbott’s Bakery.