Ingredients (Serves 1 hungry carnivore):
3 large eggs
4–6 slices bacon
4–6 oz deli-sliced turkey or chicken breast (or cooked, shredded)
4–6 oz roast beef or steak slices
2 oz hard cheese (optional) – like cheddar or Swiss
1–2 tbsp mayonnaise or bacon grease (optional, depending on your carnivore rules)
Salt to taste
Optional Extras:
Thin-sliced hard-boiled egg
Liver pâté
Pork rinds for crunch
Crispy chicken skin “bread”
Instructions:
Make the “Egg Bread” Layers:
Whisk the 3 eggs, season with a little salt.
Pour into a non-stick skillet to make a thin omelet or crepe-style egg sheet.
Once set, carefully flip and cook both sides.
Let it cool slightly, then cut into 2 or 3 large squares or circles – these will be your “bread” layers.
Cook Bacon:
In the same pan, cook your bacon until crispy. Set aside.
Prepare Meats:
Warm up your turkey/chicken and roast beef slices in the pan or microwave for 30–60 seconds.
You can also use leftover steak, roast, or rotisserie chicken.
Assemble the Stack:
Start with an egg layer as your “bread.”
Add a layer of turkey/chicken, a slice of cheese (if using), and a bit of mayo or bacon grease.
Add another egg layer.
Pile on the roast beef, bacon, and any optional extras (like hard-boiled egg slices or pâté).
Top with a final egg “bread” layer.
Slice & Serve:
Slice diagonally if you’re feeling fancy.
Serve with a side of bone broth or pork rinds for extra crunch.
Tips:
You can make extra egg “breads” ahead of time and store in the fridge for 2–3 days.
Try crispy cheese layers (melted cheese fried into crisps) as a fun texture swap.
Want a spicier version? Add a pinch of chili flakes or mustard (if your version of carnivore allows).
Want a zero-dairy or organ meat variation of this? Let me know and I can tailor it.