My picture doesn't really look like what it does on the videos you have seen on Facebook. Mine is REAL. I am sure that they stage theirs. Needless to say, this tasted GREAT! We had a bowl is chili on the side. Tonya made that last night. Oh yea, tasty!
Ingredients
1 package of bacon - cut in half 2 eggs Tomatoe - sliced Other condiments that you would like Butter for frying your egg
Preheat your oven to 400 F. Put your cooling rack so that the wires are up and away from the cookie sheet. I used the cooking rack from my smoker. Once the bacon has been cut in half, you will be able to make the bacon weave. See the video below. It takes 6 half slices for the bottom and, surprise surprise, it takes another 6 half slices for the top. Put that into the oven for 25 minutes. The Facebook video showed the person using a canning jar lid to keep the egg in place. When I do this again, I am not so sure that I will use the canning jar lid. But it did make the egg round. Because your bacon weave was cooked on the rack, there should be very little grease to remove from the bacon. Here is the video of me making the breakfast sandwich.
Hope you can subscribe to my video channel. Thanks for watching. As always, comments and suggestions are ALWAYS welcome.
This desert was a staple of the Canadian Navy. You always hoped that the Duty Cook would make this.
Ingredients
Crust:
1/4 cup butter 1/4 cup unsweetened cocoa 3 tbsp granulated stevia 1 egg, beaten 1 cup almond flour 3/4 cup unsweetened shredded coconut 1/3 cup chopped pecans 1/2 tsp vanilla extract
Filling:
5 oz cream cheese, softened 1/2 cup heavy cream 1 package sugar-free vanilla pudding mix 1/2 cup almond milk 1/2 tsp vanilla extract (add a few tbsp of granulated stevia if you want it sweeter)
Chocolate ganache:
1/4 cup butter 1 1/2 oz unsweetened chocolate 2 tbsp powdered stevia 2 tbsp cocoa powder 8 drops liquid stevia
Directions
For the crust, melt butter in a medium saucepan over low heat. Stir in cocoa and stevia and then slowly whisk in beaten egg. Cook, stirring constantly, until mixture thickens. Remove from heat and stir in almond meal, coconut, nuts and vanilla. Press crust evenly into bottom and sides of a 9 inch tart pan with removable bottom and refrigerate until firm (30-45 minutes). In a medium bowl, beat softened cream cheese until smooth. Add cream, pudding powder, almond milk and vanilla and beat until combined. Spread over crust and refrigerate for at least half an hour. In a small saucepan over low, melt butter, unsweetened chocolate together and powdered stevia together. Add cocoa powder and stir until smooth. Remove from heat and stir in stevia extract. Spread over filling and refrigerate until set, about 1 hour. Serves 12. Comments and suggestions are ALWAYS welcome
