Ingredients (makes 6–8 small pieces)
3 large eggs
3 oz (about 85g) cream cheese, softened
1/4 tsp cream of tartar (or a pinch of salt if unavailable)
Optional: 1–2 tsp sweetener (like erythritol) or herbs/spices for flavor
Instructions
Preheat Oven:
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
Separate Eggs:
Separate the egg whites from the yolks.
Whip Egg Whites:
In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This is what gives the bread its fluffy texture.
Mix Yolks & Cheese:
In another bowl, mix the egg yolks with softened cream cheese (and optional sweetener or flavorings) until smooth.
Fold Together:
Gently fold the whipped egg whites into the yolk mixture. Be careful not to deflate the whites—you want that airy texture.
Shape & Bake:
Spoon or pipe the mixture onto the baking sheet into rounds (or any shape you like). Bake for 25–30 minutes, until golden and set.
Cool & Serve:
Let them cool on a wire rack. They’re best eaten fresh but can be stored in the fridge for 1–2 days.
