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Turmeric Scrambled Eggs with Spinach

Serves 2: Prep 5 mins: Cook 10 mins


1 tsp Coconut Oil

1/2 Garlic Clove

100g Chard leaves

4 Large Eggs or 5 medium

50ml Coconut Milk

2 tsp Peeled & Grated Fresh Turmeric

2 Slices Sourdough Bread, toasted


1/Put the coconut oil in a non-stick pan over a medium heat. Lightly fry the garlic, add the chard leaves and wilt for a few mins – 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 mins until the scrambled eggs are at the desired consistency. Serve on slices of toasted sourdough.

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