Pumpkin Eggs

Pumpkin Eggs

Pumpkin is one of my most favourite vegetables!  I love the vibrant colour and the fact it can be used for both savoury and sweet dishes.  If I ever have a spare shelf when the oven is on, I roughly chop up a pumpkin, leave the skin on, toss it in some olive or coconut oil and generous pinch of salt and roast it until golden.  It goes in salads, smoothies, dips and in this case scrambled eggs. The original idea with this was to create a pancake, but I got impatient with the flipping so omitted the flour (better for my gut anyway) and it morphed into a version of scrambled eggs.  I love it for a mid-week brunch!


1 Cup Roasted Pumpkin, mashed

3 Eggs

1 Tsp Ground Ginger

½ Tbs Cacao Nibs

Coconut Yogurt to serve

Rice Malt Syrup to serve

Serves 1


Pumpkin Eggs Ingredients



  1. Scoop the mashed pumpkin into a small bowl, crack in the eggs and add the ginger
  2. Whisk until well combined
  3. Pour into a non-stick pan and sprinkle with cacao nibs
  4. Cook over a medium heat, scraping the bottom of the pan regularly
  5. Serve in a bowl with a dollop of coconut yogurt and drizzle of rice malt syrup

Tip: If you're not a fan of cacao nibs, omit all together or add in your favourite nut or seed for some crunch

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