Turmeric Scrambled Eggs Food

TURMERIC SCRAMBLED EGGS

Turmeric scrambled eggs image

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

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

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

Scrambled Eggs image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 4

Ingredients

2 eggs, lightly beaten
1 tablespoon snipped chives
Salt and pepper
1 tablespoon unsalted butter

Steps:

Add salt and pepper and chives to eggs. In a small skillet, slowly melt butter over low heat. When foaming subsides, add the eggs and stir continuously over very low heat until the eggs form into a soft creamy mass. When they have almost entirely congealed, remove skillet from heat and continue to stir until silky velvet small curds are formed. Serve immediately.

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