Feel-good folded eggs
Scrambled eggs with attitude! Pimp up your everyday egg on toast with an easy alternative that ticks every box; looks good, tastes good, does good. With turmeric and seasonal greens in the mix, this recipe will do wonders for your immune system.
15 minutes
Serves 2
Nutritional Information
| Calories | 284 |
| Protein | 16.59g |
| Fat | 23g |
| of which saturates | 6.5g |
| Carbohydrates | 2.57g |
| of which sugars | 1.6g |
| Fibre | 0.16g |
Ingredients
- 4 Enriched eggs
- ½ teaspoon ground turmeric
- A knob of unsalted butter
- 1 ½ tablespoons olive oil
- 3 garlic cloves, finely sliced
- 3cm fresh ginger, sliced into matchsticks
- 200g seasonal greens, sliced (kale, cavolo nero, chard or spinach)
- 1 lemon
- Serve with toast or flatbreads
Method
- Whisk the eggs together in a bowl with the turmeric and season lightly.
- Melt the butter with ½ tablespoon of olive oil in a non-stick frying pan over a medium heat. Pour in the eggs and use a spatula to drag and pour the eggs around the pan until they start to set. Pull the edges into the middle of the pan and leave to set, there should be lovely ripples and folds within the eggs.
- Meanwhile, in another pan, heat 1 tablespoon of olive oil over a medium heat. Fry the garlic and ginger until just starting to turn golden. Add the sliced greens along with a splash of water. Cook for 4-5 minutes until tender and starting to crisp up. Finish with the juice from half a lemon.
- Serve the folded eggs with the sautéed greens alongside toast or flatbreads.
