Sunny-side-up eggs and bacon on zucchini: The ultimate keto breakfast

Sunny-side-up eggs on zucchini with added bacon make for a breakfast that will wake you up better than coffee and provide energy for the entire morning. You'll gladly return to this recipe when you're tired of regular or scrambled eggs.

Breakfasts don't have to be boring or typical. By taking advantage of the abundance of zucchini, you can incorporate this vegetable into lunch cakes or casseroles and breakfast. The version with sunny-side-up eggs, bacon, and homemade basil pesto will win the hearts of not only those on a keto diet.

People on a ketogenic diet significantly reduce their carbohydrate intake, limiting grain products, sugars, and many fruits. Fats are the main source of energy. This diet is quite challenging and restrictive, so it should be undertaken with the guidance of a dietitian to ensure proper nutrient balance and avoid deficiencies.

You can incorporate keto-compliant dishes into your everyday meals, blending them with a standard diet. A great way to start the day is with protein-fat breakfasts. This combination keeps you full longer and adds a fresh twist to the daily menu.

This dish has it all, with eggs, zucchini, and homemade pesto. Add some fried bacon, and the keto breakfast feast is ready. If you're tired of regular sandwiches, can't stand the sight of oatmeal anymore, or are on a ketogenic diet, this breakfast is perfect for you.

Ingredients:

Pesto:

            
• 0.7 oz of sunflower seeds
• 1 oz of grated Parmesan
• 1 cup of fresh basil
• 1 garlic clove
• 1/2 teaspoon of salt
• 2 tablespoons of lemon juice
• ⅓ cup of olive oil

Other ingredients:

• 3 tablespoons of olive oil
• 1 large zucchini
• 1 tablespoon of Herbes de Provence
• ½ teaspoon of salt
• 3 eggs
• 4 oz of fried bacon

Instructions:

Step 1. Start by preparing the pesto. Pour the sunflower seeds into a tall container, and add grated Parmesan, basil leaves, and the peeled garlic clove. Season with salt, squeeze in the lemon juice and blend everything into a smooth paste.

Step 2. Using a mandoline, cut the zucchini into thin strips. Fry briefly in heated olive oil, seasoning with salt and herbes de Provence. Use tongs or forks to form nests.

Step 3. Crack the eggs into the center of the nests and cover the pan with a lid. Cook on low heat until the whites are set.

Step 4. Transfer the ready nests to plates and drizzle with the green sauce. Add the fried bacon. Your keto breakfast with eggs is now ready. Enjoy!