MAKES 4 bunwiches (1 per serving)

    PREP TIME: 10 minutes (not including time to make chimichurri or cook steak)

    COOK TIME: 5 minutes

    Calling all sandwich lovers! This book shows you how to make keto sandwiches with lettuce leaves, avocado halves, and even pounded chicken thighs, but have you made them with eggs? If you’re like me and you don’t like spending a lot of time baking, all these solutions for sandwich making are answers to your frustrations. No more making keto-friendly buns with a bunch of random flours and extra ingredients. Have eggs? You can make this!

    Also, if you’re like our keto household and you always have a bit of leftover steak from last night’s meal, you’ll love this lunch recipe. It does a great job of sprucing up leftover steak in a pinch. However, if you don’t have leftover steak lying around begging to be made into a sandwich, simply grill some up. The steak can be served hot or cold in this sandwich.

    If the chimichurri isn’t calling your name, replace it with 1 cup (240 ml) of Bacon Dressing (here) or Ranch Dressing (here).

    8 large eggs

    ½ teaspoon garlic powder

    ½ teaspoon onion powder

    ¼ teaspoon finely ground sea salt

    ¼ teaspoon ground black pepper

    2 tablespoons avocado oil

    1 cup (212 g) Chimichurri (here), divided

    1 pound (455 g) skirt steak or flank steak, grilled and thinly sliced

    4 cups (113 g) mixed greens


    8 mason jar lid rings without the tops

    1. Crack the eggs into a medium-sized bowl. Add the garlic powder, onion powder, salt, and pepper and whisk until just combined.
    2. Drizzle the oil into a large frying pan. Before heating, use your fingers to oil the insides of the lid rings. Place the oiled rings flat side down in the pan and turn the heat to medium-low. Allow the pan to heat up for 1 minute before dividing the egg mixture among the rings, pouring about ¼ cup (60 ml) into each ring, or until the egg mixture just reaches the rim.
    3. Cover and cook for 5 minutes, or until the eggs are cooked through. Remove from the heat and let sit for 2 minutes, then use a spatula to remove the lid rings and cooked eggs from the pan. Carefully remove the egg buns from the rings.
    4. To assemble the bunwiches, spoon 2 tablespoons of the chimichurri onto an egg bun, then place one-quarter of the steak on the chimichurri. Take a second egg bun and place it on top of the steak. Repeat to make a total of 4 sandwiches.
    5. Serve each bunwich with 1 cup of the greens, and top each portion of greens with 2 tablespoons of chimichurri. Enjoy!

    make it NIGHTSHADE-FREE:

    Follow the nightshade-free instructions in the chimichurri recipe.

    Per sandwich, made with skirt steak:

    calories: 593 | calories from fat: 386 | total fat: 43 g | saturated fat: 10.3 g | cholesterol: 435 mg

    sodium: 411 mg | carbs: 6.2 g | dietary fiber: 1.9 g | net carbs: 4.3 g | sugars: 2.1 g | protein: 45.3 g

    FAT : 65%
    CARBS : 4%
    PROTEIN : 31%

    STORE IT: Keep the egg buns and sandwich fixings in separate airtight containers in the fridge for up to 3 days. The steak and egg buns can be frozen for up to 1 month.

    THAW IT: Place the steak in the fridge and the buns on the counter and allow to defrost completely. Once defrosted, reheat in a frying pan over medium heat for 2 to 3 minutes.

    PREP AHEAD: Make a whole batch of egg buns, freeze them individually or layered between sheets of parchment paper, and take out two at a time anytime you want a sandwich. Purchase steak already cooked, or grill up a bunch and store it in the freezer until ready to use.