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Turmeric scrambled eggs New-recipe-icon

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

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 401
  • Carbohydrates 31
  • Saturated Fat 9
  • Sugar 2
  • Protein 25
  • Fat 19
  • Fibre 2
  • Salt 1.4

Nutrition per serving

  • Calories 401
  • Carbohydrates 31
  • Saturated Fat 9
  • Sugar 2
  • Protein 25
  • Fat 19
  • Fibre 2
  • Salt 1.4

Ingredients

  • 1 tsp coconut oil
  • ½ garlic clove, finely chopped
  • 100g spinach leaves
  • 4 large eggs
  • 50ml coconut milk
  • 2 tsp grated turmeric
  • 2 slices sourdough bread, toasted

Method

  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. 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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