Zucchini Hash with Poached Egg

In a large skillet, fry bacon until crispy. Drain on a paper towel. Chop into small pieces. Set aside.

In the same skillet you fried the bacon, add zucchini, onions, garlic, and corn. Season with salt and pepper, paprika, creole seasoning, and honey. Sauté veggies until tender and cooked through. Add the butter and stir to melt into the veggies. Stir in bacon right before serving.

Meanwhile, bring a pot of water to a soft simmer. Crack 1 of your eggs into a small bowl. Add vinegar to the water and gently slide the egg into the water. Cook for about 2-3 minutes or until the white is completely cooked but the yolk is still soft. Remove from water with a large slotted spoon. Repeat with the second egg.

To serve, scoop zucchini mixture into a bowl. Top with the poached eggs and additional salt and pepper.