Turmeric scrambled eggs
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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
| Nutrient | Unit |
|---|---|
| kcal | 401 |
| fat | 19g |
| saturates | 9g |
| carbs | 31g |
| sugars | 2g |
| fibre | 2g |
| protein | 25g |
| salt | 1.4g |
Ingredients
- 1 tsp coconut oil
- 1/2 garlic clove , finely chopped
- 100g spinach leaves
- 4 large eggs
- 50ml coconut milk
- 2 tsp grated turmeric
- 2 slices sourdough bread , toasted
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.
Goes well with
Recipe from Good Food magazine, April 2017
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