Bart's Recipes
Break the six organic eggs into a large bowl. Beat them vigorously with a fork or whisk and immediately mix in a pinch of turmeric and some freshly ground black pepper. Meanwhile, cut or tear the hundred grams of wild smoked salmon into bite-sized pieces, so it's ready to use when needed.
Set a frying pan over medium-high heat and melt the two teaspoons of coconut oil in it. Add the two handfuls of fresh spinach and stir-fry briefly until the leaves just begin to wilt. Then pour the beaten egg mixture into the pan with the spinach. Continue gently stirring with a spatula until the scrambled eggs begin to set but are still somewhat creamy.
Remove the pan from the heat immediately once the eggs reach the desired thickness. Keep in mind that the residual heat from the pan will continue to cook the eggs slightly. Now quickly fold the prepared pieces of smoked salmon into the scrambled eggs, so the fish warms through but doesn't become tough.
Divide the warm scrambled eggs with spinach and salmon directly onto plates. Finally, sprinkle a little Celtic sea salt over it to finish the dish and serve immediately.
