Turmeric scrambled eggs
- Elena Silcock
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Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.9 out of 5.11 ratingsRate
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Looking for a speedy supper or a brunch with a difference? Try our turmeric scrambled eggs, a twist on a classic dish ready in just 15 minutes flat
Vegetarian
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Showing items 1 to 3 of 3
Simple sourdough
A star rating of 4.3 out of 5.46 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal401
- fat19g
- saturates9g
- carbs31g
- sugars2g
- fibre2g
- protein25g
- salt1.4g
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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.
Recipe from Good Food magazine, April 2017
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A star rating of 4.9 out of 5.11 ratings
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