Last week, I had serious mouth pain due to some inflammation near a growing wisdom tooth. Craving something soft and sick of my mouth hurting, I thought about the anti-inflammation power (or alleged power) of turmeric and creamy scrambled eggs came to mind. “This could be a really strange combination, Shelby…,” I thought to myself. Which, of course, made me curious to give it a go. Well, turns out, this was a great idea- at least according to my taste buds. I felt like I made a million dollar recipe here, and wished I had made more. So try this yourself and tell me if I’m crazy or not! (Apologies for the terrible, late-night, lousy photo… hence, the slippers)

INGREDIENTS:

4 eggs

2 tablespoons milk or cream

3 tablespoons butter

Sliced mushrooms, however much you’d like!

Sliced tomatoes, however much you’d like!

1/4 cup goat cheese

1 heaping tablespoon ground turmeric

Diced avocado

Salt & pepper, to taste

DIRECTIONS:

1. Scramble eggs in a bowl and mix in milk – do not over mix. Just enough to get the eggs scrambled.
2. Heat butter in a skillet on medium heat, swirling around in the pan until melted.
3. Add in mushrooms and tomatoes. Saute about 5 minutes, until softened.
4. Pour egg mixture over mushroom/tomato mix and let cook, untouched, about 5 minutes until edges start to slightly brown. Using a spatula, start breaking up the eggs and stirring.
5. Add goat cheese, turmeric and salt/pepper. Continue cooking until cheese is melted and eggs reach desired doneness.
6. Top with diced avocado and enjoy! (I also like to add a drizzle of olive oil here)