Place a large skillet over medium heat and add in the bacon strips and olive oil.

While the bacon is cooking, mix the zucchini noodles and kale together and place in a bowl. Set aside.

When the bacon is done, remove with a slotted spoon and transfer to a plate lined with a paper towel.

Reserve 3 tbsp of the bacon drippings and set aside.

In the same skillet, add in the mushrooms. Cook until lightly browned, about 2 minutes.

While the mushrooms are cooking, whisk together the dijon mustard, honey, red wine vinegar and bacon drippings in a bowl. Pour over the zucchini noodles and top with mushrooms.

Crumble the bacon into pieces over the bowl.

Coat a skillet with cooking spray and crack over an egg. Cook until egg whites are set and yolk is still runny. When done, place on top of the zucchini noodle bowl.

Top with Parmesan cheese.