A new technique for breakfast today! I got the recipe from the blog I Breathe I’m Hungry, which is a great resource for low-carb cooking. My package of bacon had sadly developed a fungal colony, but I substituted pork sausage sliced into strips. I also used the cheese I had on hand (Mexican cheese blend) instead of asiago and used a bit of ghee to make up of for the lack of bacon grease.
I used my handy new spiralizer to make the zucchini strands.
Even with all my substitutions, this turned out great – crispy-bottomed zucchini and runny egg yolks (I did cook it more than in the picture, so the whites were set). I could imagine all kinds of variations on this theme — Caprese-style with tomatoes, basil and chunks of fresh mozzarella or Mexican-style with jalapenos, tomatoes and onion.