Eggs, cream cheese, and cream of tartar are baked together forming cloud bread, a gluten-free fluffy bread substitute. Must try with fresh baked bacon, tomatoes and lettuce

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  • 2 eggs
  • 25g cream cheese
  • 2  tsp cream of tartar
  • 2 teaspoon salt/pepper
  • 1 tablespoon full fat mayonnaise
  • 4 rashers bacon
  • Handful of romaine lettuce
  • 1 tomato, sliced

First make the cloud bread (can be made ahead). Preheat the oven to 170C and line 2 large baking sheets with baking paper and grease well. Separate 2 eggs into different bowls. Whisk the egg whites together until stiff peaks form. In the other bowl mix the egg yolks, cream of tartar and cream cheese and whisk until smooth and frothy. Fold in the egg whites, a spoonful at a time, gently so air doesn’t escape then season with salt and pepper.  Carefully dollop the mixture onto the baking sheets, using only the fluffy mixture. Bake for 15 minutes until golden and craggy on to. Cool before removing from paper. Allow the cloud bread to cool (make ahead of when you need it). Top with slices of cooked bacon, sliced tomato & lettuce and a smear of mayonnaise.

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