Introduction
The marriage of eggs and turmeric isn't just a modern wellness trend – it's a combination that's been cherished in Middle Eastern and Indian cuisine for generations. This recipe takes inspiration from the traditional Indian dish 'Egg Bhurji,' but simplifies it for the modern breakfast table. During the height of the wellness movement in the 2010s, turmeric became increasingly popular in Western breakfast dishes, not just for its anti-inflammatory properties, but for its ability to transform simple dishes into golden works of art. This recipe proves that a nutritious breakfast doesn't have to be complicated to be extraordinary.
Ingredients
• 6 large eggs, room temperature
• 3 cups fresh baby spinach leaves, washed and dried
• 1/2 teaspoon ground turmeric powder
• 2 tablespoons whole milk or heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
Step 1:
In a mixing bowl, whisk together eggs, milk, turmeric powder, salt, and pepper until well combined and slightly frothy.
Step 2:
Heat olive oil in a non-stick skillet over medium heat. Add spinach and cook for 2-3 minutes until just wilted. Transfer to a plate and set aside.
Step 3:
In the same skillet, melt butter over medium-low heat until foamy.
Step 4:
Pour in the egg mixture and let it sit for 30 seconds. Using a spatula, gently push the eggs from the edges to the center, tilting the pan to allow uncooked egg to flow to the sides.
Step 5:
When eggs are about 75% set but still look slightly wet, fold in the wilted spinach and remove from heat. The residual heat will finish cooking the eggs.
Q: Can I make this ahead of time?
A: While best served fresh, you can prepare the ingredients ahead of time, but cook just before serving.
Q: Why did my eggs turn out rubbery?
A: Eggs likely cooked too long or at too high heat. Remove from heat while still slightly wet.
Q: Can I use frozen spinach?
A: Fresh spinach is recommended as frozen spinach contains too much moisture and can make eggs watery.
• For best results, use fresh, not frozen spinach.
• Plant-based milk can be substituted for dairy milk.
• Ground turmeric can stain cooking utensils and surfaces.
• Free-range or organic eggs will provide the best flavor and color.
• This recipe is naturally gluten-free and keto-friendly.
• Leftovers should be consumed within 24 hours.
Serve immediately while hot, divided between two plates. Garnish with additional black pepper if desired.
Store in an airtight container in the refrigerator for up to 24 hours. Reheating is not recommended as it may make the eggs rubbery.
Have all ingredients measured and ready before starting to cook, as the eggs cook quickly and require constant attention.
- Don't overcook the eggs - remove from heat while still slightly wet as they'll continue cooking
- Use room temperature eggs for the creamiest texture
- Avoid using metal utensils with turmeric to prevent staining
Replace spinach with kale or swiss chard, or add sautéed mushrooms for an earthier flavor. For dairy-free version, use coconut milk and olive oil instead of dairy milk and butter.
Serve with whole grain toast and fresh fruit, or pair with a morning green smoothie. Coffee or green tea makes an excellent beverage pairing.
Year-round recipe, but best with fresh spring spinach
Contains eggs, dairy (if using milk/butter). Can be made dairy-free with appropriate substitutions.
