4 cups zucchini noodles or shreds
4 slices raw bacon
½ cup grated Asiago cheese
salt and pepper to taste
Cut your bacon slices in half, then cut them lengthwise into ¼ inch thick strips – like bacon noodles.
In a heavy saute pan, cook the bacon for about 3 minutes.
Add the zucchini and mix well. Season with salt and pepper and flatten slightly, creating four depressions for the eggs.
Sprinkle with the Asiago cheese.
Break one egg into each dent.
Cook on medium-high heat for about 3 minutes, then cover and cook for an additional 2-4 minutes, or until the eggs are cooked to your liking and the bottom is crispy. Serve hot.