Bacon and Zucchini Eggs in a Nest - Low Carb
Try this Bacon and Zucchini Eggs in a Nest - Low Carb recipe, or contribute your own.
Try this Bacon and Zucchini Eggs in a Nest - Low Carb recipe, or contribute your own.
- Carbohydrate 6.05255 g
- Cholesterol 23.94 mg
- Fat 13.6892 g
- Fiber 0 g
- Protein 7.30275 g
- Saturated Fat 4.86934 g
- Serving Size 1 1 serving (151g)
- Sodium 380.285143229167 mg
- Sugar 6.05255 g
- Trans Fat 1.445605 g
- Calories 177 calories
Step-by-step
- Cut your bacon slices in half, then cut them lengthwise into ¼ inch thick strips - like bacon noodles.
- In a heavy saute pan, cook the bacon for about 3 minutes.
- Add the zucchini and mix well. Season with salt and pepper and flatten slightly, creating four depressions for the eggs.
- Sprinkle with the Asiago 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.
Swapping the raw bacon in this dish for fully pre-cooked strips alters the fat render entirely, leaving insufficient grease to soften the raw squash. Mastering this skillet meal requires understanding how moisture interaction dictates texture.
- Slice raw bacon into quarter-inch strips to maximize surface area contact with the heavy pan during the initial three-minute render.
- Salting zucchini draws out intracellular water via osmosis; press the shredded squash firmly in a clean kitchen towel before adding it to the pan if you want to prevent a watery base.
- Create four distinct indentations in the flattened noodle layer using the back of a spoon to anchor the raw eggs securely.
- Cover the heavy saute pan during the final two to four minutes of medium-high heat cooking to trap ambient steam, which sets the egg whites without overcooking the yolks.
- Substitute Asiago cheese with grated Parmesan or Pecorino Romano at a one-to-one ratio without altering the melt quality or salt balance.
Dietary adjustments remain straightforward since omitting the cured pork entirely requires adding two tablespoons of neutral oil to compensate for the missing fat. Proper pan management guarantees crisp edges on the bottom layer while keeping the yolks fluid.
