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LC Egg Bread (induction safe)Ingredients:
Preparation:Beat egg whites & cream of tartar until VERY stiff. Turn bowl upside down & if the whites don't slide, they are stiff enough. In a small bowl mix together the other ingredients. Gently fold the yolk into the whites using a spatula. Generously spray a couple of cookie sheets with Pam. (i cover mine with foil then spray them. Spoon out mixture into piles on cookie sheets. Spread the mixture out to about the size of a slice of bread. Don't get it to thin or it will be to crisp. You should get 12 "Slices" depending on the size of the eggs. Bake at 300 degrees for approx. 35 minutes. They will be lightly browned. Using a spatula, remove them to a wire rack to cool. When cool, put them in a Ziploc bag and store in the refrigerator. Make some holes in the bag so they won't get soggy. Use for hamburgers and sandwiches or eat with S/F syrup. You can also add garlic or cooked onions or peppers or any spices you like to the batter before cooking.Submitted By: cuddles_1960 |
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