Coddled Eggs with Turkey and Tarragon

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6 eggs
4 slices sliced deli turkey-sliced thin
1/4 teaspoon dry tarragon
Kosher salt and cracked pepper to taste
2 tbsp. butter

Spray three 4 ounce ramekins with canola spray. Crack 2 eggs each into oven proof ramekins. Sprinkle each ramekin with equal parts sliced turkey and a dash of tarragon. Put ramekins in 10" saute pan. Pour water 1/2 way up the sides of ramekins. Put saute pan over medium to medium high heat and cover with lid. Cook 7-8 minutes until whites are firm. Cook 2 minutes longer if you like your eggs well. Turn off heat and take ramekins out carefully with tongs and place on serving plate. Serve with zucchini hash.

Yields 3 servings - approximately 1 net carb per serving