GF : DF : SF : VEGETARIAN
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.