Well, this is a little late for a St. Patrick’s Day brunch, but who needs that excuse to make a tasty breakfast with sliced corned beef? You can also substitute in Canadian bacon or slices of turkey. I found this recipe in my excursion looking for paleo recipes that are also low in carbs. And It’s also low enough to satisfy the keto fans. Of course, I made a minor change or two, such as the extra seasoning and adding a garnish of avocado, but those are optional.
St. Patrick’s Day Brunch Asparagus and Eggs
1 Leek, sliced
1/2 bunch Asparagus. sliced
4 slices Corned Beef, quartered
1/2 teaspoon Garlic, minced
1 teaspoon Olive Oil
1/2 teaspoon Mrs. Dash Tomato, Garlic and Basil seasoning (optional)
Sea salt and freshly ground black pepper to taste
1/2 Avocado for garnish (optional)
Preheat oven to 400 degrees (F.).
Slice the vegetables and cut the corned beef slices into quarters. (If your corned beef is a small cut, then just cut in half.)
Heat a teaspoon of oil in a skillet that can go to the oven.
Add the garlic and leek to the skillet and stir cook for two minutes. Then add the asparagus and all of the corned beef pieces except 4. Cook and stir for about 6 minutes until the asparagus is almost tender.
Put the four pieces of corned beef on top, one in each section of the pan. (I used a square pan, so each corner had a piece of corned beef in it.) Press down on the corned beef piece to make a small well, then crack an egg into the corned beef. Repeat with the other three sections. Sprinkle with salt and pepper.
Bake for 5 to 6 minutes until the egg white is fully set. If you like your yolk non-runny, cook about 7 to 8 minutes.
If you wish, sprinkle a little cheese over the top before servings. Makes two servings or four servings if you’re not super hungry or want even lower carbs.
TIPS: This may be made with bacon in place of the corned beef. Use four or more slices. You can also use Canadian bacon, ham, or turkey slices.
Based on a recipe at PaleoLeap.com.