Turmeric scrambled eggs

• coconut oil↗1 tsp tsp
• garlic clove↗½

  finely chopped

• spinach↗100g g

  leaves

• large eggs↗4
• coconut milk↗50ml ml
• grated turmeric2 tsp tsp
• sourdough bread↗2 slices slices

  toasted

Step-by-step instructions

1. 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.

2. 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.