Low Carb Breakfast Hash

Saute bacon lardons in a cast iron or heavy bottom skillet over medium heat until crisp. Remove from the pan, leaving grease. Add celeriac to the pan and sauté for 5 minutes. Add orange pepper and sauté for 5 minutes more. Add zucchini, onion powder, paprika, oregano, and salt and pepper and sauté until zucchini is cooked through.

Crack each egg on top of the veggies, leaving the yolk intact. Cover skillet with lid and continue to cook until egg whites are set, about 5 minutes.

Garnish with chopped parsley and diced avocado.