Breakfast
Turmeric scrambled eggs
Brunch will never be the same after you try these turmeric scrambled eggs. Truly, the breakfast of champions.
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.
