Best Low Carb Kosher Breakfast Fried Egg with Smoked Salmon and Salad
How to Make It
Step 1
De-stem the kale by stripping the leaves from the stems using your hands. Wash the kale well and spin dry using a salad spinner. Thinly slice the kale using a sharp knife. Place the kale in a large mixing bowl.
Step 2
Slice the red onion into thin slices. Drain the capers. Top the kale with thinly sliced onions and the capers.
Step 3
Mix up the lemon vinaigrette by combining 1 tbsp olive oil, 1 tbsp freshly squeezed lemon juice, ¼ tsp sea salt, and ½ clove of garlic that has been grated into the dressing. Whisk well to combine. Pour the dressing over the salad and allow it to marinate while you prepare the rest of the food.
Step 4
Preheat a medium-sized skillet over medium heat. Heat the pan until it is hot. Add in 1 ½ tbsp olive oil and swirl the pan to coat. Once the oil is shimmering, about 30 seconds later, crack in the eggs. Season the eggs with a pinch of sea salt and black pepper as desired. Cook the eggs to your desired doneness. Here we have cooked the eggs sunnyside up. To do so, once the eggs are cracked into the pan, and the whites are just barely starting to whiten, top the pan with a lid until the whites are fully cooked, and the yolks are still runny.
Step 5
Plate the salad with the eggs. Top the eggs with a Kosher-friendly bagel seasoning (a poppyseed, garlic, onion, and sesame seed blend). Place 1 oz of salmon per plate as well. Serve immediately.
Ingredients
- Organic Lacinato Kale – 4 oz
- Onion, white, yellow or red, raw – 1 tbsp, sliced
- Capers Canned – 2 tsp, drained
- Olive Oil – 1 tbsp
- Lemon juice – 1 tbsp
- Himalayan Pink Sea Salt – 0.25 tsp
- Garlic – 0.5 clove
- Olive Oil – 1 tbsp
- Raw egg – 4 medium
- Everything But The Bagel Seasoning – 1 tsp
- Smoked salmon – 2 oz