Breakfast Zucchini Noodles with Poached Eggs and Bacon
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 slices of bacon, chopped
  • 1 small shallot, finely diced
  • 2 cloves of garlic, finely diced
  • 2 med size zucchini
  • ½ cup of fresh grated Parmesan
  • 2 eggs
  • salt and pepper to taste
Instructions
  1. Cook the bacon in a medium size frying pan over medium-low heat. Once cooked remove from pan and drain the fat.
  2. Add the shallot and garlic to the pan and cook for two minutes. While that cooks spiralize the zucchini and set aside.
  3. Once the garlic and shallots are cooked remove and add to the bacon.
  4. Add the zucchini to the pan and cook for 5-8 minutes to soften and to pull out as much water as possible.
  5. While the zucchini cooks down, poach your eggs in a small pot of almost boiling water with a splash of vinegar. Swirl the water and "slide" the eggs in, cover and remove from heat. Let sit for 5 minutes. Then drain immediately.
  6. Drain the zucchini and pat dry between two paper towels*
  7. Mix the zucchini with the bacon, garlic, shallots, and Parmesan cheese. Top with the egg and salt and pepper and some extra cheese.
Notes
*The point of this is to remove the majority of the water so once it's on the plate it will not water down the sauce.
Nutrition Information
Serving size: 1 Calories: 335 Fat: 24.2 Saturated fat: 10.2 Carbohydrates: 7.7 Sugar: 5.6 Sodium: 600 Fiber: 2 Protein: 22.4 Cholesterol: 224
Recipe by Chick and her Cheese at https://chickandhercheese.com/zucchini-noodles-with-poached-eggs-and-bacon/