Eating Pegan | Ketogenic Baked Eggs and Zoodles with Avocado

Ketogenic Baked Eggs and Zoodles with Avocado

Nonstick spray
3 zucchini, spiralized into noodles
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large eggs
Red-pepper flakes, for garnishing
Fresh basil, for garnishing
2 avocados, halved and thinly sliced

  • Preheat the oven to 350°F. Lightly grease a baking sheet with nonstick spray.
  • In a large bowl, toss the zucchini noodles and olive oil to combine. Season with salt and pepper. Divide into 4 even portions, transfer to the baking sheet and shape each into a nest.
  • Gently crack an egg into the center of each nest. Bake until the eggs are set, 9 to 11 minutes. Season with salt and pepper; garnish with red-pepper flakes and basil. Serve alongside the avocado slices.
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