Soft-Scrambled Eggs with Turmeric & Sourdough

Some mornings you just need eggs. But not dry, rubbery, overcooked eggs. Soft, creamy, barely-set eggs. The kind that take four minutes and make you feel like you've done something nice for yourself.

The turmeric turns them golden and adds a gentle anti-inflammatory boost. The black pepper helps your body absorb the turmeric. (They're a team. They work together.) And the sourdough toast is fermented, which makes it easier to digest than regular bread.

This is my "I have five minutes and I need proper food" breakfast. It never lets me down.

Eggs. But make them golden. And anti-inflammatory. And slightly fancy, even though they took approximately four minutes.

Why it's gut-friendly: Eggs are a brilliant source of protein and choline, which supports brain health. Sourdough bread is fermented, making it easier to digest than regular bread. The turmeric adds anti-inflammatory goodness.

Ingredients (Serves 1):

• 2 eggs
• 1 tbsp milk or water
• ¼ tsp ground turmeric
• Pinch of black pepper
• Pinch of salt
• A small knob of butter
• 1 thick slice of sourdough bread
• Optional: a handful of spinach, wilted

Method:

1. In a small bowl, whisk the eggs with the milk, turmeric, pepper, and salt.
2. Toast your sourdough.
3. Melt the butter in a small non-stick pan over low heat.
4. Pour in the eggs and let them sit for 20 seconds.
5. Gently push the eggs around the pan with a spatula, creating soft curds. Cook until just set but still creamy—this takes about 2-3 minutes over low heat.
6. If using spinach, wilt it in the pan just before the eggs finish cooking, or pile it raw onto the toast.
7. Pile the eggs onto the toast and eat immediately.