Serves 2: Prep 5 mins: Cook 10 mins
Ingredients
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
Method
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.