Good brunch eating. Dose up on your greens, golden eggs in turmeric and super-fuel your day.
A good handful of fresh kale
Two organic eggs
1 tsp chopped garlic
1 tsp ground turmeric
1 Tbsp pine nuts
Coconut oil to saute
Sliced avocado to serve
A few redcurrants to dress
Sea salt and fresh ground black pepper
A shallow, lidded pan
Chop kale leaves as ribbon fine as your knife with allow.
Place in a shallow pan with a half cup of water and sea salt to taste. Cover & wilt rapidly over a good heat. 3 minutes and drain.
Push kale to one side of pan and return the exposed side of pan to the heat along with a spoonful of coconut oil.
When oil is hot, add a tsp of chopped garlic.
Fry the garlic and take care not to burn. 2mins.
Toss in a tsp of turmeric and a handful of pine nuts. Grind over black pepper and combine all with the kale. Cook another two mins for flavours to meld.
Finally, shift the mix to one side and place exposed side of pan to the heat. There’s a lot of this. Let’s call it pan efficiency.
A tot more coconut oil and break in two eggs. Scramble for a minute or so then bring together in one magnificent mess.
Serve, as did I, with a jot of avocado and red currents* for acidity.
*It’s April. I used frozen. And they were good.
Big love to you.