Looking for a breakfast that’s as beautiful as it is delicious? Say hello to these stunning Zucchini Egg Nests! We’re swapping out traditional hash browns for vibrant, spiralized zucchini, tossing it with crispy bacon, garlic, and fresh basil, then baking it to perfection with a glorious, runny-yolked egg nestled right in the center. It’s the ultimate low-carb, high-flavor way to start your day, proving that you can absolutely have your veggies and eat them too—especially for breakfast!
Ingredients
• 3 medium zucchini, spiral sliced
• 2½ teaspoons sea salt
• 6 slices bacon, cooked crisp and crumbled
• 2 tablespoons bacon drippings, reserved from cooking bacon
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• ¼ teaspoon red pepper flakes, plus more for garnish
• 4 large eggs
• 1 teaspoon black and/or white sesame seeds
• 1 large avocado, peeled, pitted, and sliced, for serving
Instructions
1. Directions
2. Prep the Zoodles: Spread the spiralized zucchini noodles on a layer of paper towels. Sprinkle evenly with sea salt and let them rest for 10-15 minutes to draw out excess water. Pat them dry with more paper towels to remove as much moisture as possible.
3. Preheat Oven: Set your oven to 350°F (175°C) and line a large, rimmed baking sheet with parchment paper.
4. Mix the Base: In a large bowl, combine the dried zucchini noodles, crumbled bacon, bacon drippings, minced garlic, chopped basil, and red pepper flakes. Toss well until the zoodles are evenly coated.
5. Form the Nests: Divide the zucchini mixture into four equal portions on your prepared baking sheet. Shape each portion into a nest, creating a small well in the center for the egg.
6. Add the Eggs & Bake: Carefully crack one large egg into the center of each zucchini nest. Bake for 15 minutes, or until the egg whites are fully set but the yolks remain deliciously runny.
7. Garnish and Serve: Remove from the oven and garnish with sesame seeds and an extra pinch of red pepper flakes. Serve immediately with fresh avocado slices on the side.
Nutritional Information
• Nutrition Information
• PER SERVING
• CALORIES: 265
• FAT: 19.7g
• PROTEIN: 14.6g
• TOTAL CARBS: 9.9g
• FIBER: 5g
• NET CARBS: 4.9g
Pro Tips
• Don’t skip salting the zucchini! This step is crucial for drawing out moisture and preventing soggy nests. Squeeze them gently in the paper towels for best results.
• For a different flavor profile, try swapping the basil for fresh parsley or chives, and add a sprinkle of grated Parmesan cheese over the nests before baking.
• This recipe works wonderfully with spaghetti squash. Just cook the squash first, then use the strands in place of the zoodles starting from the mixing step.
• To make this dish nightshade-free, simply omit the red pepper flakes.
FAQ
Q: How do I prevent my zucchini egg nests from being soggy
A: The most crucial step is to remove excess water from the zucchini. After spiralizing, toss the zoodles with sea salt and let them rest for 10-15 minutes. Then, use paper towels to pat and gently squeeze them as dry as possible before mixing with the other ingredients.
Q: Can I make these egg nests with something other than zucchini
A: Yes, the recipe notes suggest that cooked spaghetti squash is a great substitute. After cooking the squash, use its strands in place of the zucchini noodles and follow the recipe from the mixing step.
Q: How long do I bake zucchini egg nests for a runny yolk
A: Bake the nests at 350°F (175°C) for about 15 minutes. This timing is ideal for ensuring the egg whites are fully set while the yolk remains perfectly runny.
Q: What are some flavor variations for this recipe
A: You can swap the fresh basil for parsley or chives. For extra flavor, try adding a sprinkle of grated Parmesan cheese over the nests before baking. To make the dish nightshade-free, simply omit the red pepper flakes.
