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
Nutrition and extra info
- Vegetarian
Nutrition: per serving
- kcal401
- fat19g
- saturates9g
- carbs31g
- sugars2g
- fibre2g
- protein25g
- salt1.4g
Ingredients
- 1 tsp coconut oil
- ½ garlic clove, finely chopped
- 100g spinach leaves
Spinach
spin-atchUsed in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 4 large eggs
- 50ml coconut milk
Coconut milk
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 tsp grated turmeric
Turmeric
term-er-ikTurmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 slices sourdough bread, toasted
Method
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.
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