Best Low Carb Kosher Breakfast Fried Egg with Smoked Salmon and Salad

Are you looking for a fantastic Kosher Keto recipe? Look no further than this delicious fried egg and lox salad. Tasty dinosaur kale is marinated in a lemon vinaigrette made from freshly squeezed lemon juice and grated garlic. The salad is tossed with thinly sliced red onion and briny capers. The salad is served alongside smoked salmon and crispy fried eggs. This Keto Kosher recipe is high in protein and fat, making it an incredibly filling and nutritious Kosher breakfast recipe.

Tips for picking out smoked salmon

For nutrition purposes, it is best to source wild-caught salmon. Farm-raised salmon are typically fed carotenoids to give them a pink color, whereas wild-caught salmon get their color by eating shrimp and krill. Sockeye salmon makes for a particularly lovely smoked salmon because of the high-fat content, which quickly absorbs wood smoke. The flesh is firmer, which allows it to hold together well after the smoking process.

What are the best eggs to use?

The best eggs to eat are pasture-raised eggs if you can afford them. They are full of Vitamin D (sometimes up to 1400 IU per yolk), B2, B12, selenium, and iodine. They also contain more Vitamin A and folate compared to conventionally raised eggs.

Serving suggestions

To make the ultimate pairing, serve this with other Keto Kosher recipes like our Easy Keto Kosher Homemade Pickles, which would be delicious paired with breakfast.

https://www.carbmanager.com/recipe-detail/ug:56d9616421124123bbdd9f09bb92c89b/easy-keto-kosher-homemade-pickles

Net Carbs

7.1 g
Fiber

1 g
Total Carbs

8.2 g
Protein

18.1 g
Fats

24.6 g

334 cals

Quantity

Serving Size

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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

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.