Prep 10 mins
Cook 25 mins
Not a bread roll by any stretch of the imagination! But some time ago a dietician wrote down a similar recipe for a friend on a weight-loss diet, and I tweaked it. It's one of those strange, clever ideas, ideal as a pretend-bun for those who should stay away from bread, such as diabetics. I have discovered since that several fairly similar (not exactly the same) recipes are floating round the Internet. This is not bread, it does not puff up enormously, and, eaten as is, it is quite bland. But it can be dressed up with low-carb savoury toppings -- and you could even put a beef pattie between two of these puffs! I experimented a little with these floppies, and found that at room temperature, in a plastic bag, they last for days. I kept some out to see what would happen if they dried out a little, and I liked their texture better after a day or two! Keep in mind that these are especially handy to use with bacon, eggs and a side of sliced tomato! Or to use with any egg dish which needs a "receptacle", such as scrambled eggs or an omelette. By the way, you can toast them too! The nutrition table will show how low-carb they are!!
- 2 tablespoons butter, melted (for greasing a cookie tin)
- 90 g cream cheese (just over 3 oz, an oz equals 28 g)
- 1 pinch sea salt
- 30 ml breadcrumbs, dried, fine (2 Tblsp, the crumbs you buy in sachets)
- 15 ml rosemary, fresh, finely chopped (1 Tblsp, or use thyme) (optional)
- 3 eggs, large size
- 1 pinch cream of tartar (it stabilizes egg whites) (optional)
- Preheat oven to 150 deg C or 300 deg F. Use the butter to grease a cookie tin. (If you like, cover the greased tin with baking paper, and grease again).
- Separate the eggs, putting the whites in one mixing bowl, and the yolks in another mixing bowl. Add the cream cheese, salt, breadcrumbs and rosemary to the yolks.
- Add the cream of tartar (if using) to the egg whites, and whisk whites until really stiff with firm peaks.
- Using the same beaters, egg white shaken off, mix the egg yolk mixture until smooth.
- With a spatula, carefully fold the beaten egg whites into this mixture. Do not overmix, but try to fold the whites in as best as possible.
- Drop heaped tablespoonsful of the mixture on the greased tin. Leave space between the heaps. You should have about 10.
- Bake for about 25 minutes until puffy and golden-brown on top. They do not puff up enormously. Check them before the time is up, as ovens differ.
- Remove, and cool on a rack. They might be crisp for a while, but will soften. (High humidity, like at the coast, will prevent them from ever being really crisp).
- Use the smooth side on which they were baked, for healthy toppings, or put a meat or chicken mixture between two and pretend it's a bun!
Will taste better if bake til very lightly browned then put in toaster. JH.