To the pan, add onion and garlic. Sauté until onion is translucent and garlic is fragrant.
Add riced cauliflower and sauté until it is cooked through and slightly caramelized.
Add the corned beef to the skillet. Sauté, stirring often until the corned beef is crisped up.
Using a large spoon, make 4 wells in the corned beef mixture. Make them deep enough that the bottom of the pan is exposed. Crack an egg into each well. Reduce heat to medium – low and allow the eggs to cook through.
Sprinkle fresh parsley and drizzle Russian Dressing over the top of the skillet before serving.