Baked Zucchini Egg Nests

My Mom has always been an incredible cook. Her sense of adventure when it comes to food, has trickled down to all of my family. I remember Mom making ‘Sukiyaki’ (I remember this dish was cooked in an electric wok. It had mushrooms, bok choy, bamboo shoots, water chestnuts, and beef. I will ask my Mom for the recipe!) for dinner when we were children. We learned to eat with chopsticks and learned to love all kinds of food.

My Mom sent me this recipe from (Dairy Free Keto Cooking by Kendra D. Holley), and I was excited to share it with all of you.

3 medium zucchini, spiral sliced

2 1/2 tsp sea salt

6 sliced of bacon, cooked crisp and crumbled

2 tbsp bacon drippings (reserved from cooking bacon)

2 cloves garlic, minced

1 tbsp fresh basil, chopped

1/4 tsp red pepper flakes

4 eggs

1 tsp black and/or white sesame seeds

1 large avocado, peeled, pitted, and sliced for serving

Lay the zucchini noodles in a single layer on a bed of paper towel. Sprinkle them with the salt and let rest for 10-15 minutes. The salt will help draw out the the excess moisture, so the noodles will get crispy when baked. Put a layer of paper towels on top of the noodles and dab away the excess moisture.

Preheat the oven to 350. Line a rimmed baking sheet with parchment.

Toss the noodles, bacon, bacon drippings, garlic, basil, and red pepper together in a large mixing bowl, coating the noodles evenly with the bacon drippings.

Divide the mixture into 4 equal portions and form ‘nests’ by making a well in the center of each.

Crack an egg into each well. Bake for 15 minutes until whites are set but the yolks are still runny.

Garnish with the sesame seeds and red pepper. Serve with avocado.

Fresh out of the oven.

A gorgeous breakfast!