We love going to a local deli for breakfast. They have an amazing reuben omelet and I thought it might be interesting to swap out the typical sauerkraut with kimchi.
This is what kimchi looks like:
It is fermented cabbage and you can find it in the fresh produce section of your supermarket. The second interesting thing about this recipe is the technique. I don’t really care for scrambles that look like a big goopy mess on the plate with a thin layer of egg just sort of covering everything. So I cooked this in a manner that let the eggs set up on the bottom of the skillet and the pastrami and cabbage heat through, before scrambling it all up. It makes for such a pretty scramble!
- 4 eggs
- 1 tbsp spicy brown mustard
- 1 tbsp heavy cream
- ¼ lb sliced pastrami
- ¼ cup kimchi (or sauerkraut)
- 2 tbsp butter
- In a small bowl, mix the eggs, mustard and heavy cream.
- Melt the butter in a nonstick skillet on medium heat.
- Pour the egg mixture into the skillet.
- Top with torn pieces of pastrami and kimchi.
- Cover and let cook for approximately 5 minutes, until the pastrami and kimchi are warm to the touch and the eggs are set.
- Using a spatula, scramble the mixture together.
- Serve.
Gather up:
- 4 eggs
- 1 tbsp spicy brown mustard
- 1 tbsp heavy cream
- ¼ lb sliced pastrami
- ¼ cup kimchi (or sauerkraut)
- 2 tbsp butter
Set out your ingredients because this cooks in almost no time.
In a small bowl, mix the eggs, mustard and heavy cream.
Melt the butter in a nonstick skillet on medium heat.
Pour the egg mixture into the skillet.
Top with torn pieces of pastrami and kimchi.
Cover and let cook for approximately 5 minutes, until the pastrami and kimchi are warm to the touch and the eggs are set.
Using a spatula, scramble the mixture together.
Serve.
I like to eat this with a buttered slice of Trader Joe’s Sprouted Grain Bread. Here’s what it looks like.
You can see from the nutrition label that a single piece only has 4 net carbs.
We also love to eat it with a thick schmear of Keto Smoked Salmon Spread.
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