Lard Sandwiches
Equipment
Ingredients
- 12 large eggs separated
- 1 cup Jay Robb Unflavored Egg White Protein Powder
- 1/2 teaspoon onion powder optional
TOPPINGS:
- 18 tablespoons lard (1 TBS per sandwich)
- 18 tablespoons tomatoes diced (1 TBS per sandwich)
- fresh herbs of choice
Instructions
- Preheat the oven to 325 degrees F.
- Separate the eggs (save the yolks), and whip the whites for a few minutes until VERY stiff (I use a stand mixer on high for a few minutes).
- Gently mix the protein powder into the whites.
- Slowly fold the reserved egg yolks into the whites (making sure the whites don't fall).
- Grease a bread pan with coconut oil spray and fill with "dough."
- Bake for 25-30 minutes or until golden brown.
- Let completely cool before cutting or the bread will fall. Cut into slices.
- I keep this bread in the freezer at all times to make sandwiches.
- OPTION: Make bread into 18 buns on a greased cookie sheet.
- To make the sandwich, spread each slice with lard (this is how my grandpa would eat it)
- To fancy it up: Fry on hot frying pan until golden brown and top with tomatoes and herbs.
Nutrition
Calories: 147.8 | Fat: 12.7g | Protein: 6.7g | Carbohydrates: 0.9g | Fiber: 0.1g | P:E Ratio: 0.5