Zucchini Egg Nests with White Cheddar
A delicious, low-carb, and gluten-free brunch. Sunny side up eggs nestled in a bed of spiralized zucchini, with white cheddar sprinkled in.
Ingredients
- 2 zucchini medium to large
- 1/2 Tbsp salt divided
- 1 Tbsp avocado oil
- 4 eggs
- 1/4 cup white cheddar or Parmesan shredded
- 1/8 tsp black pepper
Instructions
- Spiralize zucchini into "noodles" using a vegetable spiralizer.
- Add half of the salt to coat the zucchini and let drain in a colander for 10-15 minutes.
- Squeeze out as much excess water as you can.
- Heat up avocado oil in a large pan on medium heat.
- Add spiralized zucchini in four "nests", with a hole in the middle for each egg.
- Crack one egg into each nest, and let cook for 15-20 minutes, until eggs are set. Adding a lid will help them cook faster.
- When eggs are almost done, add shredded cheese around the edges of each nest.
- Top with black pepper and additional salt, if desired.