Turmeric Scrambled Eggs on Sourdough

Ingredients

• 2 large free-range eggs
• 1 tbsp oat milk or regular milk
• ¼ tsp ground turmeric
• Pinch of black pepper
• 1 tsp butter or olive oil
• 1 slice sourdough bread, toasted
• Fresh chives, chopped, to garnish

Method

1. 1Whisk the eggs with the milk, turmeric, and black pepper in a small bowl.
2. 2Warm the butter or oil in a non-stick pan over low heat.
3. 3Pour in the egg mixture. Cook slowly, stirring gently with a spatula, pulling the eggs from the edges as they set.
4. 4Remove from the heat while still slightly soft — they will continue cooking off the heat.
5. 5Pile onto the toasted sourdough and garnish with fresh chives.