Alan’s coconut, chilli, turmeric & coriander Scrambled Eggs
A balance of protein and carbs with a kick or turmeric, known for it’s anti inflammatory properties, this dish is an ultra runners friend.
This wee beauty was inspired by Kath who is senior performance nutritionist at British Cycling.
I took her idea and had a play with it, perfect lunch/brunch (whenever you get round to eating) type dish.
I use Chinese chilli garlic paste which you can find in larger or Asian supermarkets, this is the bomb if you ever want a chilli hit.
If you can’t get this, use a touch use fresh chilli & garlic.
Serves 2
Ingredients
5 large free range eggs
1 tsp turmeric
1 tsp chilli garlic paste
75g coconut milk
Chopped coriander
Black pepper & sea salt
25g butter
Couple of chunks of toasted sourdough per person
1tbsp low fat cottage cheese PP
Method
Whisk together the eggs, turmeric, chilli, coconut milk and season well
In a large non stick pan gently melt the butter
Pour in the eggs & cook gently over a medium heat moving about real gentle for 3-4 mins until soft and unctuous
Stir in some fresh coriander
Get your toast ready at the same time, eggs on top then add a good spoon of cottage cheese.. enjoy