..without the need for one of those special geese*
I love turmeric. My need for it is possibly bordering on obsession – I have recently been trying to put it in every dinner I make, but never thought to put it in my breakfast.
Behold, the golden eggs! Turmeric is well-known for its anti-inflammatory benefits but for me, it’s really the earthy flavour that has me coming back for more.
A simple scramble can be transformed into the most delicious, warming and uplifting meal simply by adding some of this magical golden spice (and a sprinkle of chilli flakes if you so desire).
N.B. I used turmeric powder for this recipe but you could use the freshly grated stuff for an amazingly flavourful explosion!
The addition of homemade sauerkraut (recipe care of Sarah Wilson’s newest book Simplicious) brings something fresh and zingy to round out what will definitely become a weekend brunch favourite (who needs cafes?!**)
I hope you all had a magical Easter weekend!
*I can’t imagine this would apply to anyone over the age of 25 but if you don’t get the reference, your life is not complete. You MUST read Roald Dahl’s Charlie and Chocolate Factory or watch Willy Wonka and the Chocolate Factory ASAP!!!
**I actually love going out for brunch so LONG LIVE THE MELBOURNE CAFE CULTURE!
Golden Eggs (serves 1)
2 organic eggs
1/4 cup full cream milk
1-2 tsp turmeric powder (more or less is fine – adjust to suit your personal tastes)
sprinkle chilli flakes (optional)
salt and pepper to season
Crack eggs into a bowl and add the milk. Whisk to combine.
Add turmeric, chilli flakes and seasoning and mix well to remove any lumps.
Heat a frypan (preferably non-stick) on medium-low heat and melt butter. Pour in egg mixture and allow to just begin to set. Using a wooden spoon (or other non-stick, heatproof utensil of your choice), carefully break up the egg as it cooks ensuring the heat isn’t too high – otherwise you’ll get a dry, rubbery scramble (blergh!)
Turn off the heat whilst there is still some undercooked mixture – the residual heat will continue to cook the eggs.
Serve with toasted sourdough, wilted spinach, kale, roasted cauliflower, quinoa, potato rosti…the options are endless!!