November 3 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Keto pastrami salad with fried eggs and croutons
It’s Bright. It’s savory. It’s cheesy. It’s loaded with Keto goodness, and it comes together in a snap. This is our idea of the perfect dinner!
USMetric
servingservings
Ingredients
- 8 8 low-carb parmesan croutons
- ½ cup 120 ml mayonnaise or vegan mayonnaise
- 2 tbsp 2 tbsp Dijon mustard
- 4 oz. (3 cups) 110 g (700 ml) lettuce, chopped
- 1 (1 oz.) 1 (30 g) shallot, thinly slicedshallots, thinly sliced
- 1 1 dill pickle, cut lengthwise, into 4 piecesdill pickles, cut lengthwise, into 4 pieces
- 8 oz. 230 g pastrami
- 2 tbsp 2 tbsp butter, for frying
- 4 4 eggeggs
- salt and pepper, for seasoning
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Start making the low-carb parmesan croutons, if you don't have them on hand already.
- Combine the mayonnaise and mustard. Set aside.
- Divide the lettuce between the serving plates. Top the lettuce with the shallot, pickle, pastrami, and a generous amount of the mustard mayonnaise.
- Melt the butter over medium heat in a large, non-stick frying pan. For sunny side-up eggs, crack the eggs into the pan and fry for 2-3 minutes. For over-easy eggs, gently flip the eggs over with a spatula after 2 minutes, and cook for another 30 seconds. Season with salt and pepper to taste.
- Place the eggs and the parmesan croutons on top of the salad and serve immediately.
Tip!
You can make this salad with any kind of meat – leftover lamb, turkey or grilled chicken! Or try it with freshly fried bacon or ham. You could also substitute the lettuce for arugula.
