Turmeric Scrambled Eggs with Wilted Greens

Why it works

Four eggs give you around 20 g of protein, which keeps blood sugar flat through the morning instead of the spike-and-crash of a cereal or pastry breakfast. Turmeric is only well absorbed with black pepper and a little fat, so the olive oil here is doing real work. The greens add prebiotic fibre that feeds your gut bacteria.

Ingredients

• 4 eggs
• 1 tbsp extra-virgin olive oil
• 1/2 tsp ground turmeric
• 1 pinch black pepper
• 2 large handfuls spinach or chard, thick stems removed
• to taste salt

Method

1. Crack the eggs into a bowl. Add the turmeric, black pepper and a pinch of salt, and beat with a fork for about 20 seconds until the yolks and whites are fully combined and the mix is an even yellow.
2. Warm the olive oil in a non-stick frying pan over medium-low heat. Give it about a minute so the whole base of the pan is hot.
3. Add the greens with a small pinch of salt. Stir for 1-2 minutes until they collapse and any water they release has cooked off, then spread them evenly across the pan.
4. Pour in the eggs. Wait about 10 seconds for the edges to start setting.
5. Using a spatula, push the eggs slowly from the edge of the pan into the middle, letting the runny egg flow into the gaps. Keep doing this in slow strokes for 2-3 minutes.
6. Take the pan off the heat while the eggs still look slightly wet and glossy - they carry on cooking in the residual heat. Taste, add a little more salt if needed, and serve straight away.

Swaps

No spinach? Any leafy green works - kale (add an extra minute), rocket, or chard. Diced courgette softened in the pan first is also good.