2 Servings 25 min Cook
3 Extra large Egg
1/4 Tsp Cream Of Tartar
1/4 Tsp Salt
3 Oz Cream Cheese
1/2 Tsp Garlic Powder
1 Tbsp Olive Oil
2 Strip Bacon
1 Breast fillet Chicken Breast
1 Tbsp Light Mayonnaise
1 Tsp Pepper Or Hot Sauce
1 Medium whole (2-3/5" dia) Tomatoes
2 Slice (1 oz) Monterey Cheese
1/4 Fruit, without skin and seed Avocados
Preheat the oven to 300 degrees F.
Separate 3 egg yolks from the whites.
Add cream of tartar and salt to the whites, then whip until you see soft, foamy peaks form.
In the other bowl, beat yolks and cream cheese until a pale yellow color.
Gently fold the egg whites into the yolk mixture, half at a time.
On a parchment paper lined baking sheet, spoon about 1/4 cup of the batter, then form into square shapes.
Sprinkle garlic over the top and bake cloud bread for 25 minutes.
Heat oil in a pan over medium high.
Cook the chicken and bacon with some salt and pepper until chicken is cooked through and no longer pink, and bacon has cooked to desired crispiness
Then, assemble the sandwich on the cloud bread with mayo, sriracha, halved tomatoes, cheese, and mashed avocado.