First, make your mayo by adding 1 egg, salt, lemon juice, 1 cup olive oil, 1 tsp of salt and 1/2 tsp ground mustard to a jar. Blend all ingredients together using your immersion blender. If you are using a regular blender, you will want to add your olive oil in slowly. Mix all ingredients together until thick and creamy. If you have a hard time getting it thick, try adding 1/4 cup more LIGHT olive oil.

Next, add in your coconut aminos, chopped onions, salt and pepper to your mayo mix. Mix together using a spoon.

Preheat oven, broil 450°F

Cut 3 beefsteak tomatoes into 1/2 inch thick slices and spread out on a baking sheet

Spoon a tsp of the mayo mixture on top of each tomato and spread over the top evenly.

Place in the oven for 8-10 minutes or until the tops of the tomatoes are crispy. Keep a close eye on these.

While your tomatoes are cooking, throw a couple of slices of bacon in a skillet and fry up until crispy. Blot with a paper towel to remove access grease and chop with a knife.

Top each tomato with chopped bacon and freshly diced basil