Yield: 4 breakfast sandwiches
- 1 cup almond flour
- 4 egg whites
- 1/3 cup grass-fed butter
- 1 t baking powder
- 1/2 t salt
- 4 pieces of speck, prosciutto, pancetta, bacon or sausage patties, crisped up*
- 4 eggs, fried
For The Grain-Free Biscuits:
In a mixer (or with a fork) combine the butter and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour. Add the egg whites, salt, and baking powder. Mix to combine. Scoop the batter into 4 even portions and place onto a greased or silicone-lined baking sheet. Bake at 350F for about 20
minutes, until slightly golden.
Slice the biscuits in 1/2. Place the egg and whichever meat you’ve crisped up. Place the biscuit ‘lid’ on the sandwich and munch
*I would not recommend using thick-cut bacon. The thickness overwhelms the delicate texture and makes it difficult to cleanly bite through the sandwich.
Thanks to Food Renegade.
Compare to 12/5/10