Breakfast
Kashmiri Saffron Custard Scramble with Charred Almond Oil & Crispy Fennel Seed Crumb
Slow-cooked eggs with whole spices bloomed in ghee, folded with cashew cream and topped with a burnt-almond oil drizzle and fennel-seed brittle. The custard texture is achieved through patient, low-heat stirring, creating a dish that tastes like luxury and technique in every spoonful.
609cal per serving
25gprotein
18gcarbs
50gfat
12min prep 18min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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