Canadian
Bacon, Egg & Cheese Croissantwich
This is one of our favorites in the morning and can be made the night
before and reheated in the microwave for a minute.
Canadian
Bacon, Egg & Cheese Croissantwich
1 New Revolution Atkins roll Sliced in half
2 slices of Canadian Bacon lightly fried
1 egg fried, break the yolk and spread it around a bit
1 slice of American cheese
I do this
all in one fry pan! Once the egg is done, place a slice of American
cheese on it and then the Canadian Bacon on top of the cheese slice.
Slide the stack onto the bottom of the roll and enjoy! I like mine
with a little mayo!
This will
fool your taste buds, it really comes off as a Croissantwich! We occasionally
make ours ahead and wrap them in wax paper and put them in the fridge.
The rolls work best in wax paper, they don't get soggy overnight in
that paper for some reason!
Approx
3 carbs per sandwich including the roll
Atkins
Revolution Rolls
Pre-heat
oven to 350 degrees. Don't skip the pre-heat!!
I use parchment
paper on a cookie sheet, they pop right off, not the least little
sticking!
6 large
eggs, separate whites from the yolks (save the yolks!)
1 teaspoon cream of tartar
1 tsp splenda
1 tsp salt
2 Tablespoons Atkins baking mix
1/2 cup cottage cheese
1/3 cup shredded cheese (optional)
With an
electric mixer beat egg whites for about 30 seconds until slightly
"frothy." Stop mixer and add cream of tartar. Mix on high
until egg whites are VERY stiff. It should be difficult to sling a
bit off of your finger. After you do it enough, you'll just recognize
"the look" of perfect beaten egg whites.
In a separate
bowl, mix yolks, cottage cheese, Splenda, Salt, and Akins mix and
mix well.
Tip: I use a Rival hand mixer (10 bucks at Wal-Mart) It's the one
they show on TV that makes whip cream. I have found that by using
this instead of regular beaters that it adds air to the mixture, which
has stopped my rolls from flattening after cooling! Neat trick, huh?!
Add cheese
to the yolk mixture if you want cheesy bread.
Add the
egg yolk mixture to the whipped egg whites, gently pouring it over
the whole top of the egg whites.
With a
spatula, gently cut down through the egg white mixture and lift the
bottom contents to the top, a big spatula works great.
BE GENTLE!!! If you go fast or heavy handed, your bread won't stay
puffed after cooling. You will see striations of yellow yolk mixture
and egg whites, that's okay. Don't try to get a solid even color because
the egg whites will fall if you do. It usually take me about 10 to
15 turns to get it ready to make rolls.
Drop onto
parchment paper and bake until golden brown. I place them on a cookie
sheet right out of the oven, and once cool I store them in a zip lock
bag leaving the bag open, after about 6 hours they take on the consistency
of bread, and they keep about 3 days...not that they last that long
here!
Makes
12 rolls @ 1 carb per roll
This recipe
was donated by Sherrie Engler at Headed-West.com
