TODAY’S RECIPE: Scrambled eggs with turmeric

TRY something different. SERVES 2.

Ingredients

1 tsp coconut oil ½ clove of garlic, finely chopped 100g spinach leaves 4 large eggs 50ml coconut milk 2 tsp grated turmeric 2 slices sourdough, 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 minutes — 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 minutes until the scrambled eggs are at the desired consistency. Serve on slices of toasted sourdough.