2 tbspduck fat, ghee or coconut oil6rindless bacon rashers (about 350gm), diced2onions, finely chopped4garlic cloves, finely chopped¼ cupfinely chopped flat-leaf parsley600 gmzucchini (about 3), cut into julienne on a mandolin4egg yolks (optional)To serve:macadamia nuts, finely gratedTo serve:chilli flakes (optional)Egg sauce2eggs1 tbsparrowroot (see note)185 mlchicken or vegetable stock125 ml(½ cup) coconut cream
For egg sauce, whisk eggs and arrowroot in a bowl to combine. Bring stock and coconut cream to the boil in a saucepan. Add 60ml of the coconut and stock to egg mixture and whisk to combine, then whisk in the remaining hot liquid. Return mixture to pan and cook over low heat, stirring continuously with a wooden spoon, until sauce thickens (5-7 minutes). Season to taste and keep warm.
Heat fat in a large, deep frying pan over medium-high heat, add bacon and fry, stirring occasionally, until it just starts to colour (3-5 minutes). Reduce heat to medium, add onion and garlic and cook until translucent (8-10 minutes). Add parsley, then add zucchini and toss until just tender (2 minutes). Remove from heat, toss egg sauce with zucchini, season to taste and divide among bowls. Place an egg yolk on each portion, if using, and serve, scattered with macadamia, black pepper or chilli flakes.
Note Arrowroot is available in the baking
section of the supermarket.