FlowMainModerateVegetarianGluten FreeRefined Sugar Free
Twilight Greens With Almond Pumpkin Crusted Egg
A composed early evening main to close your eating window with calm protein and minerality
15 minutes prep20 minutes cookServes 2420 kcal per serving
The Story
A warm skillet of wilted greens meets a crunchy mineral rich topping that embraces the yolk like evening sunlight. Tart cherry adds a quiet fruit note that complements roasted almonds and pumpkin seeds. The dish is designed to be satisfying without heaviness so your circadian flow remains undisturbed.
Feed the body early with balanced protein and magnesium rich textures. Focus on whole food fats and leafy greens to nourish overnight repair and preserve the rhythm between activity and rest.
Ingredients
- Large Free Range Eggs4
- Baby Kale Or Mixed Leafy Greens6 cups
- Almonds Roughly Chopped1/2 cup
- Pumpkin Seeds1/4 cup
- Tart Cherries Dried And Chopped1/3 cup
- Garlic Clove Minced1
- Extra Virgin Olive Oil2 tablespoons
- Lemon Juice1 tablespoon
- Salt And Black Pepperto taste
Method
- 1Toast the almonds and pumpkin seeds in a dry skillet until fragrant then pulse in a food processor to a coarse crumb and stir in the chopped dried tart cherries.
- 2Heat olive oil in a large skillet and gently wilt the garlic and then the leafy greens until tender but still bright.
- 3Squeeze lemon juice over the greens and season with salt and pepper.
- 4Poach or soft boil the eggs according to preference so the yolks remain slightly runny.
- 5Pile the warm greens on plates place the eggs on top and spoon the almond pumpkin seed crumb over the eggs so the yolk meets the crunchy topping at first bite.
Nutrition
Per serving
22g
Protein
18g
Carbs
30g
Fat
Calories420
Fibre6g
Sugars5g
Vitamins
Vitamin A850 IU
Vitamin K140 mcg
Minerals
Magnesium140 mg
Iron3.2 mg
Potassium480 mg
Utensils
SkilletFood ProcessorTongsSaucepanSlotted Spoon