I think that’s the longest name I’ve ever come up with for a dish but the minute you read it, you know you’re going to want to have some. This dish is so easy to make that I guarantee you’ll make it often!! It’s the perfect Sunday breakfast. I normally eat about 6 egg whites plus my oatmeal but on Sunday’s I like to spoil myself and eat something different and delicious.
Don’t you want to have this like NOW?
4 slices low carb bread with the edges removed
2 large eggs
2 Tbsp unsweetened almond milk (optional)
45g low fat cream cheese, softened
1 stevia packet
PAM oil spray
Heat skillet or pan over medium heat
In a container large enough to accommodate a bread slice (for dredging), combine the almond milk and eggs. Stir with a fork. Set aside.
In a small bowl, combine cream cheese, blueberries and sweetener. Set aside.
Remove crusts from low carb bread. In the center of a slice of bread, distribute cream cheese/fruit mixture. Top with another slice of bread and gently press edges together to form a closed pocket.
Dredge in egg/milk mixture. Cook on stove 2-4 minutes per side. Serve warm.
Note: I normally use bread that I store in the fridge due to not having preservatives so if you do this, make sure your bread is at room temperature before trying to press the edges together. They won’t stick if the bread is cold.