Coastal Keto Asian Egg Foo Young

Ingredients

• 4 large eggs
• 1/2 cup shredded Napa cabbage
• 1/4 cup thinly sliced shiitake mushrooms
• 2 green onions, chopped
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 TBS coconut aminos
• 1 tsp toasted sesame oil
• 1 tsp Salted Perfection South Beach Select Blend
• 2 TBS avocado oil
• 1/2 tsp xanthan gum (optional, for thickening sauce)
• 1/2 cup chicken broth (or vegetable broth)

Instructions

1. Crack eggs into a bowl, add Salted Perfection South Beach Select Blend and whisk vigorously until fully blended and slightly frothy—this is your batter base, capisce?
2. Stir in shredded Napa cabbage, shiitake mushrooms, green onions, grated ginger, and minced garlic. Let the flavors mingle for a minute.
3. Heat 1 tablespoon avocado oil in a non-stick skillet over medium-high heat. Once hot, pour half the egg mixture into the pan, spreading it out into a 6-inch round pancake. Cook until edges set and bottom is golden brown, about 3 minutes.
4. Flip carefully using a spatula and cook the other side until golden and the eggs are cooked through, about 2 more minutes. Repeat with remaining oil and egg mixture to make the second patty.
5. For the sauce, combine chicken broth, coconut aminos, toasted sesame oil, and optional xanthan gum in a small saucepan. Bring to a simmer over medium heat, stirring until slightly thickened—this sauce is the gravy, baby!
6. Plate the egg patties, drizzle that luscious sauce on top, and garnish with extra chopped green onions if you’re feeling fancy.
7. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!