Egg Salad Francais Recipe - Low Carb & Healthy
Low carb recipe for Egg Salad Francais which belongs to the Salads recipe category.
- 8 ounces (225 g) bagged European style salad
- 2 scallions, sliced
- cup (80 ml) bottled balsamic vinaigrette (I like Paul Newman's.)
- Salt and pepper
- cup (20 g) shredded Parmesan cheese
- 1 tablespoon (15 ml) vinegar
- 4 very fresh eggs
First put 1 inch (2.
5 cm) of water in a largish saucepan and put it over medium-high heat.
Ignore that for a minute while you put the greens and scallions in a big salad bowl.
Pour the vinaigrette over the whole thing, add salt and pepper as desired, and toss well.
Spray a microwaveable plate with nonstick cooking spray and spread the Parmesan on it.
Microwave on high for 1 minute.
While the cheese is cooking, let's get back to that water.
It should be good and hot by now; turn it down to barely a simmer, add the vinegar, and poach the eggs in it.
It helps to break each egg into a small cup or dish first to make sure that it's good and fresh and that the yolk doesn't break.
(If it does, keep it for something else and use another egg for poaching.
) Then slide each egg gently into the water and poach to the desired degree of doneness.
While the eggs are poaching, remove the Parmesan from the microwave?it will now be a crispy, lacy sheet.
Break it up.
Pile the salad on 2 serving plates and top each one with crispy Parmesan bits.
Lift the now-poached eggs out of the pan with a slotted spoon, place 2 on each salad, and serve.
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. The mixture should include some frisee, so read the label! If you can't find one with frisee, you can still make the salad, but it will be less authentic. It is very important to use good-quality shredded (not grated) Parmesan with no additives. Regular Parmesan in the round green shaker won't work; the cellulose in it messes it up for this.