GF : DF : SF : VEGETARIAN

Serves 2

5 free range, preferably organic, eggs

2 tablespoons coconut cream

1/2 teaspoon ground turmeric

pinch sea salt and black pepper

2 teaspoons coconut oil

Whisk together eggs, coconut cream, turmeric, sea salt and black pepper in a bowl. Heat a frypan on medium heat, add coconut oil, then cook eggs either as an omelette light scramble for a few minutes. Serve with avocado, chilli, spring onions and fermented veggies if desired.