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Ingredients

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

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A star rating of 4.9 out of 5.9 ratings
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