BLT Pie

Roll out the bread slices to flatten them, then layer them in a steamer basket, close the basket, and bake in the oven for 10 minutes at 350 °F. Open the basket and bake for an additional 4 minutes. Remove from the basket, brush with melted butter, sprinkle with Ranch spice mix, and place on serving plate.

Cook the bacon in the oven on a parchment lined baking sheet for 17 minutes at 350 °F. Meanwhile, cut a head of iceberg lettuce in half. Take the top half and place a small ramekin on top to measure the layers of lettuce that need to be removed. Use the same ramekin for the rose bacon. Once the bacon is cool enough to handle, add one slice at a time to the ramekin to form a rose-like shape, then add this to the hole in the lettuce.

Bring a large pot of water with vinegar to a boil. Then reduce to a low boil on medium heat. Place each egg in a small freezer bag and attach them to a wooden skewer. Poach the eggs for 3-4 minutes, then remove from the water with a slotted spoon.

Add mayonnaise to the inside of the bread bowl, then layer iceberg lettuce, followed by more mayo and sliced tomatoes. Add the poached eggs on top, then sprinkle the eggs with salt & pepper to taste. Add the bacon-filled lettuce piece to the top and garnish with chopped parsley. Serve and enjoy!