- 1 tsp coconut oil
- ½ garlic clove, finely chopped
- 100g spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 4 large eggs
- 50ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 2 tsp grated turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 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.