Zucchini Boats with Bacon and Eggs

About

These zucchini boats are loaded with scrambled egg and chives and topped with crispy crumbled bacon.

These make a great lunch or even breakfast option!

Ingredients

• 2 medium raw egg
• 2 slice – 6" long bacon
• 1 tablespoon chives, raw
• 1 medium zucchini
• ½ tablespoon olive oil
• ¼ teaspoon salt, sea salt
• ⅛ teaspoon black pepper, ground

Instructions

1. Slice the top and bottom from the zucchini and discard. Cut the zucchini in half lengthwise. Heat a griddle pan over a high heat. Add the zucchini halves cut side down and griddle for 3-4 minutes each side or until cooked through and char lines appear. Keep warm until ready to serve.
2. Whilst the zucchini is cooking, finely chop the chives and add to a mixing bowl with the eggs. Season and beat well to combine.
3. Heat the olive oil in a skillet over a medium heat. Add the bacon, cooking through until crisp. Remove from the skillet, leaving the bacon grease in the pan and set to one side.
4. Add the beaten egg mixture to the bacon grease over a medium heat. Allow the egg to settle for a moment then scramble with a wooden spoon, cooking through to preference.
5. Divide the egg mixture between the two zucchini boats.
6. Crumble over the cooked bacon to serve.

Nutrition Facts

• Servings: 2
• Calories: 148.8kcal/622.6kJ (per serving)
• Fat: 11.2g (per serving)
• Carbs: 3.0g (per serving)
• Protein: 9.3g (per serving)