|1/4 cup||tahini paste|
|30 g||butter — diced|
|1/2 cup||cottage cheese — creamed, smooth|
|4||eggs — large|
|2 tsp||Baking powder|
|1 cup||almond flour|
|1 1/2 cup||cream|
|1 Tbs||Dijon mustard|
|1 cup||cheddar cheese — grated|
|6||ham — slices|
|6||eggs — fried|
|1 handful||gruyère cheese — grated|
|1 handful||fresh basil|
For the bread, pre-heat the oven to 180°C. Grease a 22cm x 8cm loaf tin generously with nonstick cooking spray.
Combine the tahini, butter, cottage cheese and cream in a saucepan and stir over very low heat until smooth. Remove from the heat. Combine the eggs, baking powder and salt in a mixing bowl and whisk until smooth. Add the mixture to the melted tahini paste-mixture and stir until smooth.
Whisk in the almond flour and transfer the mixture to the prepared loaf tin. Smooth out the top with a spatula and bake for 20 minutes or until a skewer comes out clean when inserted. Cool in the tin for 10 minutes before transferring to a cooling rack.
For the cheese sauce, heat the cream and mustard in a saucepan over low heat. Simmer for 2 minutes and remove from the heat. Whisk in the cheese until smooth. Allow the mixture to thicken and cool slightly for 5 minutes. To serve, portion out 2 slices of bread per person. Add a layer of ham and some cheese sauce. Serve with a fried egg on top and scatter over some Gruyere cheese and basil leaves.
TIP: Turn this versatile low carb bread into French toast by dipping day old leftover slices of the bread in some whisked egg and then frying it off in a bit of olive oil or butter until golden.