2 Servings 10 min Cook
4 Cup, sliced Zucchini
4 Strip Bacon
1/2 Cup, shredded Cheddar Cheese
4 Large Egg
1 Dash Salt
1 Dash Pepper
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.
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.
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.
