Turmeric Scrambled Eggs with Sourdough

Prep
5 mins Cook
5-8 mins Serves
1

The Groovy Food Company Organic Rapeseed Oil Spray

½ Garlic clove, finely chopped

100g Spinach leaves

4 large Eggs

50ml Milk

2 tsp grated Turmeric

2 slices Sourdough bread, toasted

Salt

Pepper

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Directions:

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Liberally spray the oil over the surface of your non-stick pan, place 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.
In a bowl, whisk the eggs with the 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.