Try out turmeric scrambled eggs, a twist on a classic dish ready in just 15 minutes flat!
1 tsp coconut oil
½ garlic clove, finely chopped
100g spinach leaves
4 large eggs
50ml coconut milk
2 tsp grated turmeric
2 slices sourdough bread, toasted
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.
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.