Turmeric Scrambled Eggs with Sourdough

Scrambled Eggs are not just for breakfast! Try this recipe for a quick and lunch.

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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

  1. Liberally spray the oil over the surface of your non-stick pan, place over a medium heat.
  2. Lightly fry the garlic, add the spinach leaves and wilt for a few mins – add a splash of water if they stick.
  3. In a bowl, whisk the eggs with the milk and turmeric. Season well.
  4. Add to the pan with the spinach and stir continuously for 5-8 mins until the scrambled eggs are at the desired consistency.
  5. Serve on slices of toasted sourdough.
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