This keto meal makes us seriously want pasta for breakfast.
It has a symphony of tastes reminiscent of spaghetti carbonara, with a creamy texture from the poached egg, peppery notes from the radish pieces, and, well, bacon flavor from the bacon.
A dash of sherry vinegar, some mustard, and rendered bacon fat combine to create the ideal keto sauce base for tossed zucchini noodles.
The herbs will significantly brighten this dish and give it a salad-like texture.
You can use any combination of green herbs that you have on hand.
|Preparation Time||05 minutes|
|Cooking Duration||10 minutes|
|Total Time||15 minutes|
- 2 eggs
- 1 Tbsp white vinegar
- 2 slice applewood-smoked bacon, coarsely chopped
- 2 Tbsp sherry vinegar or red wine vinegar
- 2 tsp Dijon-style mustard
- 1/4 tsp freshly ground black pepper
- 1 12-oz package of zucchini noodles
- 1 cup torn assorted fresh tender herbs
- 2 green onions, chopped
- 2 radishes, thinly sliced
- 2 Tbsp grated Parmesan cheese
(Make another Recipe – Christmas Waldorf Salad, Easy to Make and Very delicious)
How to make Bacon Vinaigrette Salad
Bring the white vinegar and 4 cups of water to a boil in a big skillet. Simmer the heat down.
In a cup, crack one egg, and then carefully lower it into the water. Repeat the process with the final egg, leaving room between each one.
Until the whites are set and the yolks are starting to thicken, simmer for 3 to 5 minutes. Utilizing a slotted spoon, remove the eggs.
Cook bacon until it is crisp in a big skillet.
Get rid of the heat. Add pepper, mustard, and sherry vinegar with a whisk.
Add the radishes, onion, and zucchini noodles and combine well. Fold the herbs in gently. Place on plates. Add eggs and Parmesan to the top.