Keto Chinese Brunch: Shiitake Bacon and Creamy Scrambled Eggs with Zucchini Noodles

Allergens

Eggs, Dairy

Ingredients

• 8 oz shiitake mushrooms, sliced
• 4 large eggs
• 1 medium zucchini, spiralized
• 2 tbsp olive oil
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Chopped chives, for garnish

Instructions

1. Make shiitake bacon: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Toss the sliced shiitake mushrooms in olive oil, salt, and pepper. Spread them out on the prepared baking sheet and bake for 20 25 minutes or until crispy.
2. Prepare creamy scrambled eggs: In a medium bowl, whisk together eggs, heavy cream, salt, and pepper. Set aside.
3. Cook zucchini noodles: In a large non stick skillet, heat olive oil over medium heat. Add spiralized zucchini and cook for 2 3 minutes until tender but still al dente. Transfer to a plate and cover to keep warm.
4. Cook scrambled eggs: In the same skillet, add egg mixture and cook over low heat, stirring occasionally, until desired consistency is reached. Remove from heat and set aside.
5. Assemble the dish: Place cooked zucchini noodles on individual plates, top with creamy scrambled eggs, and garnish with shiitake bacon and chopped chives.

Chef’s Insight

Experiment with different mushrooms or additional herbs and spices to customize this recipe to your preferences.

Notes

Be sure to spiralize the zucchini evenly for consistent cooking times.