No matter what you read about Ooppsies, don’t be fooled into thinking that you will enjoy it as much as bread – especially if you are a bread lover! However, they do make for a pretty good alternative, especially when your real interest is to pile on a thick layer of toppings to keep you full and satisfied. Some of the things I have had with ooppsies are the following: Cream Cheese with Smoked salmon, butter and cheese, cream cheese and ham…the possibilities are endless.
I actually quite like to toast them slightly so they get slightly crunchy.
6–8 depending on size.
- 3 eggs
- 100g of cream cheese
- pinch of salt
- 1/2 tablespoon psyllium seed husks (optional)
- 1/2 teaspoon baking powder (optional)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until extremely stiff. You should be able to turn the bowl over without the egg whites moving.
Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (apparently this makes the Oopsie more bread-like).
Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C for about 25 minutes – until they turn golden.