Turmeric scrambled eggs is your quick-fix supper or breakfast. Gets ready in flat 15 minutes, it has your tried and tasty scrambled eggs with the twist and health of turmeric!
1 tea-spoon coconut oil
1/2 garlic clove. If you love garlic, then feel free to put upto 1 medium clove 🙂
50-70 gm spinach leaves
2 large eggs
25 ml coconut milk
1 teaspoon Himalaya Forest’s Kurkuma 7.6
2 slices of your favorite bread. We find that sourdough bread specifically goes well with this 🙂
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.