Ingredients
2 thick slices of country bread
2 slices bacon
1 medium zucchini
4 large eggs
1 tbsp butter or olive oil
1 tbsp chopped fresh parsley
Add as Your Preference
Salt and freshly ground black pepper, to taste
Instruction
1.Toast the country bread slices in a toaster until golden brown and crisp. Set aside.
2.Cook the bacon in a nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate, leaving a small amount of bacon fat in the pan.
3.Using a vegetable peeler, shave the zucchini lengthwise into thin ribbons. Add them to the skillet and sauté over medium-high heat for 1–2 minutes until lightly browned and just tender. Season with salt and pepper, then transfer to a plate.
4.In a bowl, whisk together the eggs with a pinch of salt and pepper. Reduce the heat to medium-low and add the butter or olive oil to the skillet. Pour in the eggs and gently stir with a spatula, pushing the cooked eggs toward the center until soft, creamy curds form. Remove from the heat before the eggs are fully set.
5.Assemble the toast by placing a slice of bacon on each piece of toasted bread, followed by the sautéed zucchini ribbons and a generous spoonful of scrambled eggs.
6.Sprinkle with chopped parsley and freshly ground black pepper, if desired. Serve immediately while warm.
