Delicate ribbons of zucchini and carrot, crisp bacon and a perfectly baked egg come together in these charming little nests, piled onto creamy toast for a breakfast that feels special without any fuss. They are light, colourful and wonderfully satisfying. If you love easy morning bakes, try my Baked Yogurt Toasts with Berries and High-Protein Cottage Cheese Waffles, or my Savory Cottage Cheese Buns for another savoury start.
Ingredients
- 1/3 zucchini
- 1/4 carrot
- 1 tbsp cream cheese
- 1 large slice bread
- 2 eggs
- 2 slices bacon
- Sesame seeds
- Oil, for the dish
Instructions
- Shave the zucchini and carrot into thin ribbons with a peeler, then cut lengthwise into spaghetti-like strips.
- Oil a baking dish and arrange the veggie strips into little nests.
- Place bacon and a cracked egg into each nest.
- Bake at 190 C (375 F) for 15-18 minutes.
- Toast the bread in a dry skillet, spread with cream cheese, top with the egg nests, and sprinkle with sesame.
Tips
- Keep the veggie ribbons thin so they soften and hold their nest shape in the oven.
- Watch the eggs closely in the last few minutes — pull them out while the yolks are still slightly soft, as they keep cooking.
- For more breakfast inspiration, browse Allrecipes and Serious Eats.
Nutrition: per 100 g: 192 kcal, protein 15 g, fat 8.9 g, carbs 12 g.