Name: Pan-Fried Zucchini Egg Nests with Bacon & Tomato
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 12 slices bacon; 12 eggs; 1 ½ small pkgs grape tomatoes; 6 medium zucchini squash; black pepper; Italian seasoning; salt

Pan-Fried Zucchini Egg Nests with Bacon & TomatoPan-Fried Zucchini Egg Nests with Bacon & Tomato — a 30-minute breakfast recipe with 7 ingredients, serving 6.Ingredients

12 slices bacon

12 eggs

1 ½ small pkgs grape tomatoes

6 medium zucchini squash

black pepper

Italian seasoning

salt

Instructions

Preheat two large skillets over medium-high heat.

Once the skillets are hot, divide bacon between them and cook until crispy, 3-5 minutes per side. Remove bacon to a paper towel-lined plate. (Reserve both skillets with drippings for later use.)

Meanwhile, wash, dry, and trim zucchini; use a julienne (or regular) peeler to make noodles.

Return both skillets (with drippings) to medium-high heat; divide the zucchini noodles and spices between them. Cook, stirring occasionally, until starting to soften, about 2 minutes.

When the zucchini noodles are soft, reduce heat to medium-low. Using a spatula, divide and shape noodles into 12 flattened mounds (6 mounds per skillet), making an indent at the center of each to create a "nest."

Gently crack an egg into each "nest." Cover each skillet with a lid and cook until the tops of the whites are set but the yolks are still runny, 3-4 minutes; remove from heat.

Meanwhile, wash, dry, and halve tomatoes.

To serve, divide zucchini egg nests, bacon, and tomatoes between plates; season eggs with salt and pepper. Enjoy!

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