Brunch will never be the same after you try these turmeric scrambled eggs. Truly, the breakfast of champions.
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Ingredients
Method
Ingredients
4 Eggs
1/2 tsp Bart turmeric
1tbsp Milk
4 Slices of bread
1tbsp Butter
1 1/2 tsp Bart smoked garlic paste
200g Mushrooms (sliced)
1tbsp Parsley (chopped)
Handful of spinach
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Method
Beat the eggs in a bowl with the turmeric and milk and season.
Put the bread on, to toast.
Heat half of the butter in a large frying pan until foaming add the garlic then the mushrooms. Season with a little salt and pepper and leave to cook for 5-8 minutes, turning once so that they brown on each side.
While the mushrooms are cooking, heat another frying pan and melt the remaining butter. Tip the eggs into the hot pan, add the spinach leaves and stir briskly with a spatula. Leave to set for a moment then stir again. Continue to do this until the eggs start to form lumps but are still wet. Remove from the heat.
Stir the parsley into the mushrooms. Butter your toast, if desired, and top with the eggs and mushrooms.