Ingredients

Directions

• 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 

* Recipe makes 4 Servings

Nutrition

Serving Size = 1/4 of skillet

• Calories: 407 
  
• Fat: 32g  
  
• Protein: 23 g  
  
• Total Carbs: 7g  
  
• Fiber: 1.5 g  
  
• Net Carbs: 5.5 g

• 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.