A delicious, filling low carb breakfast sandwich that really hits the spot when you miss “the way you used to eat.”
This low carb breakfast sandwich really hits the spot whenever I miss “the way I used to eat.”
Because let’s face it – of course we don’t NEED bread. Obviously, the ideal low carb diet does not rely on low-carb substitutions to high-carb food. A proper low carb diet should rely on meat, fish, eggs, aged cheeses, nuts, healthy fats (saturated and monounsaturated), low starch vegetables and low sugar fruit.
BUT. Sometimes you do miss the old ways, and when you do, it’s so much better to come up with a low carb alternative than to go for the high carb junk.
So I learned to make 90-second bread, and it’s so wonderfully versatile, that I use it whenever I want a bread substitute. It’s much easier to make than cloud bread, another low carb bread substitute, which is also very good, but more labor intensive.
I make this low carb breakfast sandwich once in awhile, mostly on weekends. It’s very good – delicious, substantial and filling.
For this low carb breakfast sandwich, I make the 90-second bread in a slightly larger bowl (3 or 4 inches on the bottom). This ensures large enough bread slices to accommodate the filling, although it also means thinner bread slices.
When I feel like splurging, I make two 90-second breads, using one as the bottom layer and one as the top layer of the sandwich. So rather than make one 90-second bread and slice it into two thin slices, I make two breads, giving me a thick, very substantial (and 700-calories worth but who’s counting) breakfast sandwich.
Since the 90-second bread is a bit eggy and spongy, I go through the extra step of toasting it in a greased skillet. It really does make a difference, although on particularly lazy mornings I make this low carb breakfast sandwich without toasting the bread and it is still very good.
- 1 tablespoon salted butter
- 1 large egg
- 1 tablespoon coconut flour
- 1/4 teaspoon baking powder
- Olive oil spray
- 1 large egg
- 1 slice cheese (I used sharp cheddar)
- 1 slice deli ham
- Make the bread: place a tablespoon of butter in a microwave safe cereal bowl (bottom should measure about 3 inches). Microwave until melted, about 30 seconds. Allow to slightly cool. Using a fork, mix in one egg, 1 tablespoon coconut flour and 1/4 teaspoon baking powder. Microwave on high for 90 seconds. Allow to slightly cool, then carefully slice into two slices.
- Cook the egg and toast the bread: Heat a nonstick skillet over medium heat. Spray with olive oil spray. Break one egg into the skillet (use a greased round egg mold if you want a round shape). Cook on both sides until done to your liking. Add the two slices of bread as well, lightly browning them on each side.
- Assemble the breakfast sandwich: Place one slice of bread on a plate. Top with a slice of cheese, a slice of ham, and the fried egg. Place the second slice of bread on top. Serve immediately.