Turmeric Scrambled Eggs with Feta and Chilli Oil 🍳🌶️ Soft golden turmeric eggs on crisp sourdough, finished with salty feta, fresh coriander and a warm garlic, chilli and lime oil. Simple, savoury and properly good. Protein: 22 g | Fibre: 3 g | Plant points: 9 INGREDIENTS (serves 2) Turmeric scrambled eggs • 4 large eggs • 1/4 tsp ground turmeric • 2 spring onions, finely sliced, white and green parts separated • 1 tsp extra virgin olive oil • Small pinch fine sea salt • Plenty of black pepper Chilli oil • 2 tbsp extra virgin olive oil • 1/2 to 1 tsp chilli flakes • 1/2 small garlic clove, finely grated • 1 tbsp finely chopped coriander stalks • Finely grated zest of 1/2 lime • Small pinch flaky sea salt To serve • 2 thick slices sourdough • 60 g / 2 oz feta, crumbled • Small handful fresh coriander leaves • Lime wedges • Extra sliced spring onion, optional METHOD Toast the sourdough until deeply golden and crisp. Warm 2 tbsp olive oil in a small pan over low to medium heat. Add chilli flakes for 15 seconds, then garlic for 10 seconds. Remove from the heat and stir through coriander stalks, lime zest and flaky salt. Whisk the eggs with turmeric, salt and black pepper until evenly golden. Heat 1 tsp olive oil in a non stick frying pan over low to medium heat. Pour in the eggs, then add the white spring onion. Slowly draw the eggs from the edges towards the centre to create soft folds. Remove from the heat while still glossy, then fold through most of the green spring onion. Brush the hot sourdough with a little chilli oil, pile over the turmeric eggs, then finish with feta, coriander, and the rest of the chilli oil. #scrambledeggs #highproteinbreakfast #sourdoughtoast #eggrecipe #healthybreakfast — TikTok @theimperfectnutritionist