Egg Salad With Greek Yogurt

Keto Egg Salad Francais

Keto Egg Salad Francais

Ingredients

• 8 ounces (225 g) bagged salad mix
• 2 scallions, sliced
• 80 ml bottled balsamic vinaigrette
• salt and pepper.
• 1/4 cup (20 g) shredded Parmesan cheese**
• 1 tablespoon (15 ml) vinegar
• 4 very fresh eggs

Method

1. First put 1 inch 2 cm of water in a largish saucepan and put it over medium-high heat
2. Ignore that for a minute while you put the greens and scallions in a big salad bowl
3. Pour the vinaigrette over the whole thing, add salt and pepper as desired, and toss well
4. Set aside
5. Spray a microwaveable plate with nonstick cooking spray and spread the Parmesan on it
6. Microwave on high for 1 minute
7. While the cheese is cooking, lets get back to that water
8. It should be good and hot by now; turn it down to barely a simmer, add the vinegar, and poach the eggs in it
9. It helps to break each egg into a small cup or dish first to make sure that its good and fresh and that the yolk doesn’t break
10. If it does, keep it for something else and use another egg for poaching
11. Then slide each egg gently into the water and poach to the desired degree of doneness
12. While the eggs are poaching, remove the Parmesan from the microwave-it will now be a crispy, lacy sheet
13. Break it up
14. Pile the salad on 2 serving plates and top each one with crispy Parmesan bits
15. Lift the now-poached eggs out of the pan with a slotted spoon, place 2 on each salad, and serve

Makes 2 servings

1. Each with 10 grams of carbohydrates and 4 grams of fiber, for a total of 6 grams of usable carbs and 20 grams of protein