Ingredients

4 ea large whole eggs

1 Tbls whole milk

2 tsp spinach puree

1½ Tbls unsalted butter

as needed salt & pepper

4 cups packed baby spinach

Method

In a sauce pot, bring water to a boil and season lightly with salt.
Blanch the spinach for 30 seconds, then immediately transfer to ice bath.
Once spinach is cool enough to handle, squeeze all the water out and transfer to blender.
Begin to puree until smooth and add enough olive oil to begin puree process but not too much. Place in a container and into the fridge or freezer.

Whisk the eggs in a bowl with spinach puree and whole milk, until they are light and foamy.
In a small non-stick sauté pan, add the butter over high heat. When the butter starts to bubble, pour the eggs straight into the pan, which will force the butter to the edges, where it's needed.
Begin to stir slowly with a rubber spatula. As soon as curds of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
Turn heat off just before the eggs are done, season with salt & pepper, and fold some more till eggs are perfectly cooked to your desire, and serve.

In a small non-stick sauté pan, add 1 Tbls olive oil, and begin to sear the corned beef (or pastrami) about 1-2 mins on each side till lightly golden brown. Set aside & serve.