Keto pastrami salad with fried eggs and croutons

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!

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
2 servingservings

Ingredients

  • ½ cup 120 ml mayonnaise or vegan mayonnaise
  • 2 tbsp 2 tbsp Dijon mustard
  • 1 (1 oz.) 1 (30 g) shallot, choppedshallots, chopped
  • 1 1 dill pickle, cut lengthwise, into 4 piecesdill pickles, cut lengthwise, into 4 pieces
  • 4 oz. (3 cups) 110 g (700 ml) lettuce, chopped
  • 8 oz. 230 g pastrami
  • 4 4 eggeggs
  • 2 tbsp 2 tbsp butter, for frying
  • 8 8 low-carb parmesan croutons
  • salt and pepper, for seasoning
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Instructions

  1. Start making the low-carb parmesan croutons, if you don't have them on hand already.
  2. Stir together mayonnaise and mustard and set aside.
  3. Place the lettuce onto two plates. Top the lettuce with the onion, sliced pickle, pastrami, and a generous amount of the mustard mayonnaise.
  4. Melt the butter over medium heat, in a large, non-stick frying pan. For sunny side up, add the eggs to the pan, and fry for about 2-3 minutes. For over-easy, gently flip the eggs over with a spatula, and cook for about 30 more seconds. Season with salt and pepper, to taste.
  5. Place the eggs and the parmesan croutons on the salad plate, 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.

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