Keto Zucchini Noodles With Bacon Vinaigrette Recipe
This keto recipe gives us major pasta-for-breakfast vibes (which is something you can definitely do). Creamy from the poached egg, peppery from the radish slivers, and bacony from the, well, bacon, it’s a symphony of flavors similar to those in spaghetti carbonara. Rendered bacon fat gets a splash of sherry vinegar and some mustard to create the perfect keto sauce base for tossing zucchini noodles. The herbs will go a long way in providing brightness to this dish and making it more salad-like, so don’t skimp on them. You can pretty much use any combo of green herbs you have available.
When eating a keto diet, giving up carbohydrates might be the most challenging part. We would never claim zucchini noodles are just like pasta, but they can definitely be dressed up with sauces and toppings that will make them a satisfying alternative to a plate of spaghetti. Combining them with a bacon fat vinaigrette is one such move—we all know bacon makes everything taste better.
Nutrition: 296 calories, 22 g fat (8 g saturated), 637 mg sodium, 5 g sugar, carbs 9 g, 3 g fiber, 16 g protein
Makes 1 serving
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 zucchini noodles (or from 2 medium zucchinis)
2 green onions, chopped
2 radishes, thinly sliced
1 cup torn assorted fresh tender herbs (such as basil, tarragon, dill, Italian parsley, and/or thyme)
2 Tbsp grated Parmesan cheese
How to Make It
1. In a large skillet, bring 4 cups of water and the white vinegar to a boil. Reduce heat to a simmer. Break 1 egg into a cup and gently slide it into the water. Repeat with the remaining egg, allowing space between them. Simmer 3 to 5 minutes or until whites are set and yolks begin to thicken. Remove eggs with a slotted spoon.
2. In a large skillet, cook bacon until crisp. Remove from heat. Whisk in sherry vinegar, mustard, and pepper. Add zucchini noodles, onion, and radishes; toss to coat. Gently fold in the herbs. Transfer to plates. Top with Parmesan and eggs.