Try out turmeric scrambled eggs, a twist on a classic dish ready in just 15 minutes flat!


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


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.