Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups riced cauliflower
- 1 lb corned beef, diced
- 4 large pastured eggs
- 2 tbsp Italian flat leaf parsley, rough chopped
- 1/4 cup Russian Dressing (get the recipe here)
Instructions
- In a large cast iron skillet, heat olive oil over medium heat.
- 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.
Notes
5.5g net carbs per serving
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 407
- Fat: 32g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 23g
Keywords: keto breakfast, gluten free breakfast, low carb breakfast, low carb hash, cauliflower recipes