Keto Australian Breakfast: Avocado Smashed Eggs on Zucchini Noodles and Bacon

Allergens

Eggs, Gluten-free (no gluten-containing ingredients)

Ingredients

• 4 large zucchinis
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 large eggs
• 4 slices of bacon
• 2 ripe avocados
• Juice of 1 lemon
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Use a spiralizer or vegetable peeler to create zucchini noodles. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 3 4 minutes until slightly softened but still al dente. Season with salt and pepper, then transfer to serving plates.
2. While the zucchini noodles are cooking, fry the bacon in a separate pan until crispy. Remove from heat and set aside.
3. Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Cook for 3 4 minutes or until the whites are set but yolks remain runny. Use a slotted spoon to remove the eggs from the water and place them on a clean kitchen towel to drain.
4. In a small bowl, mix together lemon juice, chopped dill, parsley, garlic powder, and onion powder. Season with salt and pepper. e) Cut avocados in half, remove the pit, and use a spoon to gently scoop out the flesh into a bowl. Mash with a fork until creamy. f) To plate, spread a generous layer of mashed avocado on top of the zucchini noodles. Top with a poached egg, then add two slices of crispy bacon. Drizzle with lemon herb sauce and enjoy!

Chef’s Insight

The key to perfect poached eggs is using fresh, cold water and a gentle simmer. Adding a splash of vinegar to the water can also help keep the egg whites together during cooking.

Notes

Be sure to use ripe avocados for a creamier texture and vibrant color.