Turmeric scrambled eggs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 1 tsp coconut oil
- ½ garlic clovefinely chopped
- 100g spinachleaves
- 4 large eggs
- 50ml coconut milk
- 2 tsp grated turmeric
- 2 slices sourdough breadtoasted
Nutrition: per serving
- kcal401
- fat19g
- saturates9g
- carbs31g
- sugars2g
- fibre2g
- protein25g
- salt1.4g
Method
step 1
Put the coconut oil in a non-stick pan over a medium heat. Lightly fry the garlic, add the spinach leaves and wilt for a few mins – add a splash of water if they stick.
step 2
Whisk the eggs with the coconut milk and turmeric. Season well. Add to the pan with the spinach and stir continuously for 5-8 mins until the scrambled eggs are at the desired consistency. Serve on slices of toasted sourdough.
