Turmeric Scrambled Eggs

A flavoursome, quick breakfast guaranteed to nourish inside and out.

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Turmeric Scrambled Eggs

A flavoursome quick breakfast guaranteed to nourish inside and out.
Prep Time 10 mins
Course Breakfast
Cuisine American
Servings 1
Calories 401 kcal


  • Pan


  • 2 tablespoons butter
  • 1 large vine ripe tomato quartered
  • 2 organic free range eggs whisked
  • 1/2 teaspoon turmeric powder
  • sea salt and pepper
  • 1 slice sourdough bread or seedy bread slice
  • fresh herbs to serve


  • Grab a small non-stick frying pan, melt half of the butter, add the quartered tomatoes and let them fry and soften for 3-4 minutes until slightly browned. Remove from pan, set aside.
  • In a bowl whisk the raw eggs with turmeric, sea salt and pepper. Pop toast in the toaster.
  • Add the rest of the butter to frying pan, medium heat, add the eggs and scramble consistently mixing until desired consistency, for me it is generally 1-2 minutes.
  • Load up plate with toast, tomatoes and scrambled eggs. Serve with fresh herbs and an extra sprinkling of pepper.
Keyword breakfast, easy, healthy, vegetarian

Editorial Team

The Editorial Team is the news account for the Medical Team at OhMy.Health. All articles published by the Editorial Team are peer reviewed by: Dr. Eszter Tanczos Olver (MD) & Carron Howard, Licensed Physiotherapist, Pilates & HIIT Trainer.
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