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Bacon Salad with Solar Cooked Eggs Recipe Video
|Eggs||4 Large (solar cooked, shelled and quartered)|
|Lettuce||2 Cup (32 tbs), shredded|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Bacon||1⁄2 Cup (8 tbs), crumbled|
|French dressing||2 Tablespoon|
Calories 112 Calories from Fat 76
% Daily Value*
Total Fat 9 g13.1%
Saturated Fat 2 g10.1%
Trans Fat 0 g
Cholesterol 211.7 mg
Sodium 140.7 mg5.9%
Total Carbohydrates 3 g0.9%
Dietary Fiber 0.56 g2.2%
Sugars 2 g
Protein 7 g13.5%
Vitamin A 49.6% Vitamin C 11.6%
Calcium 3.7% Iron 6.8%
*Based on a 2000 Calorie diet
1. Assemble a stoneware bowl in a larger glass bowl and a glass lid. Place it on a reflector as in a car shade.
2. Place 4 eggs in the stoneware bowl. Cover with lid and place it in the sun and let it cook for 2 hours. The outside temperature should be around 73 degrees Farenheit.
3. Take the eggs out from the bowl, cool and remove shell and cut into pieces.
4. In a large bowl, place the lettuce, tomato halves, bacon pieces and french dressing. Toss it well.
5. Add egg pieces.
6. Serve immediately.