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, toasted
Method
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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.
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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.
