Scrambled eggs infused with turmeric and black pepper, cooked in ghee, and served alongside toasted sourdough, guacamole, and tomatoes. Turmeric is highlighted for its anti-inflammatory properties, and a tip for keeping guacamole fresh is included.
Whisk 2 eggs together and add 1/2 tsp turmeric + a sprinkle of black pepper. Heat a skillet over medium heat, then add some pink Himalayan salt ghee and add the whisked eggs. Cook until desired consistency. Pair with toasted sourdough, guacamole, and tomatoes.
