SERVES: 2
SERVING SIZE: 1 RAMEKIN

PREP: 5 MINUTES
PRESSURE: 2 MINUTES
TOTAL: 20 MINUTES

SETTINGS: SAUTÉ/PRESSURE COOK
RELEASE: NATURAL/QUICK

ZUCCHINI BACON HASH

with Eggs

Savory and smoky, this keto-friendly hash features eggs, crisp bacon, and gooey cheddar cheese. To help keep the carbs low, it’s made with grated zucchini instead of potatoes.


2 tbsp butter, divided

23 cup grated zucchini

2 slices cooked bacon, chopped

14 cup shredded cheddar cheese

2 large eggs

14 tsp fine grind sea salt

14 tsp ground black pepper

1 Select Sauté (Normal) and add 1 tbsp butter to the inner pot. Once the butter is melted, add the zucchini and sauté for 3 minutes or until the zucchini softens and begins to brown. Press Cancel to turn off the pot.

2 Transfer the zucchini to a medium bowl and add the bacon and cheese. Stir to combine. Set aside.

3 Remove the inner pot from the base, rinse and wipe dry, and then return the pot to the base. Place the steam rack in the inner pot and add 112 cups water to the bottom of the pot.

4 Coat two 3-ounce (85g) ramekins with the remaining butter. Add equal amounts of the zucchini mixture to each ramekin.

5 Crack 1 egg into each ramekin, being careful not to break the yolks. Place the ramekins on the steam rack.

6 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 2 minutes.

7 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

8 Open the lid, carefully grasp the steam rack handles, and lift the rack and ramekins out of the pot.

9 Season each serving with the sea salt and black pepper. Serve warm.

tip Use ovenproof ramekins that are small enough to fit in the inner pot; preferably no smaller than 3 inches (7.5cm) in diameter and no larger than 4 inches (10cm) in diameter.

Nutrition per serving

CALORIES: 295 FAT: 23g NET CARBS: 4g PROTEIN: 14g

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