Low Carb Eggs in a Nest

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  4 cup, sliced or 452g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Cheddar cheese

  ½ cup, shredded or 57g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Spiralize, shred, or julienne zucchini into thin slices or "noodles." Cut bacon slices in half, then cut them lengthwise into ¼ inch thick strips - like bacon noodles.
2. In a heavy saute pan, cook the bacon for about 3 minutes. Add the zucchini and mix well. Season with salt and pepper and spread out within the pan evenly. Flatten slightly, creating four depressions for the eggs.
3. Sprinkle with the cheese. Break one egg into each dent. Cook on medium-high heat for about 3 minutes, then cover and cook for an additional 2-4 minutes, or until the eggs are cooked to your liking and the bottom is crispy. Serve hot.