“Alexandrian cooking is the finest in the realm!”
—Adelbert Steiner, FFIX
The eggs in this recipe come out with a somewhat custard-like consistency rather than the traditional scramble you might expect. Use the leftover can of pumpkin puree to make Cosmo Canyon Squash Soup.
- 4 eggs
- ½ cup canned pumpkin puree
- Pinch of turmeric
- Pinch of smoked paprika
- Sea salt and freshly-ground black pepper, to taste
- 1 tablespoon olive oil
- 6 oz. baby spinach
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter
- 2 oz. crumbled goat cheese
- Fresh chives
In a bowl, whisk together eggs, pumpkin, turmeric, paprika, salt, and pepper and set aside.
Heat oil in a large skillet over medium-high heat. Add spinach, lemon juice, salt, and pepper, and toss until leaves are coated with oil and wilted. Divide between two plates.
Add butter to the skillet and melt over medium-high heat until foamy. Reduce heat to medium-low and pour the egg mixture into the skillet. Cook, stirring occasionally, until the eggs are almost cooked (still a little wet, but not liquidy). Add the cheese and stir to combine.
Spoon the eggs on top of the spinach. Sprinkle each plate generously with chopped chives and serve immediately.
Makes 2 servings. Per serving: 380 calories, 28.3 g. fat, 11.2 g. saturated fat, 2.4 g. poly. fat, 10.2 g. mono. fat, 448.2 mg. cholesterol, 353.2 mg. sodium, 619.8 mg. potassium, 10.5 g. carbohydrates, 3.9 g. fiber, 18.6 g. protein, vitamin A 244%, vitamin C 38%, calcium 17%, iron 27%