Two of my favorite things; breakfast, and anti-inflammatory. If you haven’t heard yet, inflammation is killer. Actually though. Inflammation is a mediator in a lot of diseases and chronic conditions, so doing your best to keep systemic inflammation down is important.
Enter turmeric. This is probably the most popular spice around when it comes to anti-inflammatory benefits. It is an ayurvedic remedy that has been used for thousands of years and has some research that backs it up too. Curcumin is the antioxidant in turmeric which not only gives it it’s color but also fights free radicals which are linked to oxidative stress, weakened immune system and accelerated signs of aging.
Making these turmeric poached eggs are such a great way to add some turmeric to your day. Plus, the color is phenomenal.I add a pinch of black pepper to my meal too to boost absorption.
- 2 eggs
- 1 tsp turmeric
- 2 tbsp vinegar
Boil 3 cups of water in a saucepan.
Add vinegar to the water.
Create a whirlpool by stirring the water in one direction.
Add an egg to the center of the whirlpool.
Cook for 3-5 minutes. 3 minutes will be less done, 5 minutes for more of a medium boil.