Mmm.... bacon, eggs, and toast!   

Or not.

Toast:
Pound cake, sliced and toasted.  Then buttered.

Eggs:
The white:  I used some quick frosting  (1 cup powdered sugar, 2 tbsp. melted coconut oil, a bit of vanilla, and enough milk-- any kind-- to let it softly hold its shape.)  Other options include nearly-melted commercial vanilla frosting, stirred sour cream, stirred vanilla yogurt, or stirred Greek yogurt.
The center is a dried apricot, plumped in hot water for about 20 minutes, then blotted dry and shaped by hand to look more round.  I stuck a whole almond inside to make the 'yolk' stand up better.
To make the 'yolk' look more wet, I brushed it with a little bit of corn syrup.

Bacon:
Today I found some natural fruit rolls that I'd not seen before.  I bought some, and found that rather than being the smooth, flat rollup I expected, it was full of different thicknesses in the stripes the machine put down.  This enabled it to pull off in strips to eat.  And it resembled bacon!  One roll yields about four  1 1/4" wide strips, which I cut using a pizza cutter.   Make them ripple a bit when you put them down.
 


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