My eating habits have been headed the Trim Healthy Mama way for the past two months or so. There will probably be a post on that sometime, but meanwhile here’s what my daughter Hanna wrote about Trim Healthy Mama.
Breakfasts are challenging. I really like a simple, mindless breakfast, and I’m digging through the THM book to find more do-ahead breakfasts. So this recipe is more likely to show up at lunch than breakfast. Or, you know, ten-thirty a.m. Just sayin’.
May I start out by saying I love this? It is a well-rounded meal that makes me feel full for several hours. Which is the goal of food, you know?
Poached Eggs on Zucchini Bed
1 large zucchini
4 slices bacon
Toast for a side (for the non-THM family member!)
Chop the bacon into small pieces. I use a pair of scissors to snip them. Add the diced onion and coarsely chopped mushrooms and cook over medium heat.
Then peel your zucchini lengthwise until it is all in thin slices. If you have a gadget for this, great. I don’t. It only takes a couple of minutes to do it with a veggie peeler. They don’t have to look pretty.
Once the bacon, onion, and mushrooms are nicely browned, toss the zucchini into the pan and stir. Keep the heat at medium, add salt and pepper, and stir/flip occasionally.
Pop toast down if you’re making any. Just before the timer goes off, add a splash of lemon juice to the bacon/zucchini mix. The zucchini should have cooked through, shrunk, and disintegrated quite a lot. Give it a stir, let the lemon evaporate, and divide the mixture onto two plates.
Slip two eggs on top of each zucchini bed. Salt and pepper to taste and sprinkle some shredded Parmesan on top. Don’t forget that piece of toast!
This has honestly become my favorite way to have bacon and eggs in the past few weeks. So delicious, and good for you, too. Let me know if you give it a try.