TURMERIC SCRAMBLED EGGS
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
Provided by Elena Silcock
Categories Breakfast, Brunch, Lunch, Supper
Time 15m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 401 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.4 milligram of sodium
SCRAMBLED EGGS WITH COCONUT OIL
Make and share this Scrambled Eggs With Coconut Oil recipe from Food.com.
Provided by COOKGIRl
Categories Breakfast
Time 4m
Yield 3-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large non-stick frying pan to a setting just above medium but *don't* add the coconut oil.
- In a glass measuring bowl whisk together the eggs with the milk.
- Melt the coconut oil in the frying pan. [As soon as] the oil has melted and is clear, add the eggs.
- Using a wooden spoon or whisk, stir gently, distributing all the runny parts of the egg so they scramble and cook evenly. This only took less than 1 minute on our gas stove top.
- We garnished our eggs with a little bit of salt, cracked black pepper and fresh chives from our garden (including a few chive blossom petals on top for presentation and color.) The eggs were accompanied by corn tortillas, too.
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