Ingredients

For the Eggs

• 4 pasture-raised eggs
• 1 tablespoon avocado oil or coconut oil
• 1 teaspoon ground turmeric
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Pinch sea salt
• Fresh cracked black pepper

Coconut Cream Sauce

• ¼ cup full-fat coconut cream
• ½ teaspoon fresh grated ginger
• 1 teaspoon lemon juice
• Pinch turmeric
• Pinch sea salt

Bowl Base

• 1 cup sautéed spinach
• ½ avocado, sliced
• 1 tablespoon pumpkin seeds
• Fresh parsley or cilantro
• Microgreens
• Fresh cracked pepper

Instructions

1. Whisk 4 eggs with 1 tsp turmeric, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, pinch of salt, and fresh crack pepper.
2. Heat 1 tbsp avocado oil in a nonstick skillet over medium heat. Slowly scramble eggs until soft and creamy.
3. Whisk 1/4 cup coconut cream with 1/2 tsp ginger, 1 tsp lemon juice, pinch turmeric, and pinch sea salt.
4. Arrange 1 cup sauteed spinach in a shallow matte ceramic bowl. Add the golden eggs. Fan 1/2 avocado slices beside the eggs.
5. Drizzle coconut cream over the eggs.
6. Finish with 1 tbsp pumpkin seeds, fresh parsley, microgreens, cracked pepper, and a tiny dusting of pinch turmeric.