Rhiannon Lambert's Baked Turmeric Eggs : St Ewe

Rhiannon Lambert, is a leading Harley Street Nutritionist and a regular user of our eggs.
Here she shares her Baked Turmeric Eggs recipe, Curcumin is the main active ingredient in turmeric; it’s said to have powerful anti-inflammatory effects and is a very strong antioxidant. Be aware that you do need a large amount of turmeric to see the benefits that some of the studies report – add a pinch of black pepper to aid absorption.

Serves: 1

Ingredients

1 tsp ground Turmeric
2 eggs
1 tbsp grated hard cheese or 2soft cheese such as cottage cheese (optional)
handful of herbs such as chives or parsley,chopped, (optional)
pinch of salt and black pepper
Filling options
20 g spinach shredded
1 tomato diced
1-2 mushrooms thinly sliced

Instructions

Preheat the oven to 200°C fan/220°C/425°F/gas mark 7.
Lightly grease 2 small ovenproof ramekins (capacity 150ml) or small baking dishes with a little oil or butter and then divide your prepped chosen fillings between the ramekins.
Whisk together the turmeric with the eggs then stir in the cheese and herbs, if using. Season with salt and pepper and pour into the ramekins over your fillings.
Bake for 12–15 minutes until the egg is browned and set on top

Rhiannon Lambert’s Baked Turmeric Eggs

Ingredients

Instructions