LOW CARB OOPSIES
‘n Bydrae vir jul hflc resepte. ‘n Oopsie, vervang die idee van brood. Is nie so vullend soos brood nie, en eintlik nie eers broodagtig nie, maar flous die brein om te dink jy brood met jou spek en eiers eet, of dan die brood in ‘n hamburger vervang.
The key is to whisk egg whites till stiffest they can be. Then quickly & lightly fold into the yolk mix and put into pre heated oven in one fluid type motion. Also helps to put them on greased baking paper. They are fab!
- 3 eggs
- 100 g of cream cheese/cottage cheese
- a pinch of salt
- ½ tablespoon fiberhusk / psyllium seed husks (can be excluded)
- ½ teaspoon baking powder (can be excluded)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Put 6 large or 8 smaller oopsies on a baking tray ( I used a silicon mat on the tray).
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger.
You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.
One big Oopsie can be used for a swiss roll: Add a generous layer of whipped cream and some berries.
Enjoy.
Recipe and photo: Gillian Logan Bredenham