Five-minute sandwich bun: for once eggs are back on your plate

A real honest flag before the ingredients: this recipe uses a whole egg, so it belongs to the reintroduction stage, once egg has been added back and tolerated, not to the strict elimination phase. If you are still in elimination, the cassava tortillas in the slow-cooked chicken tacos or the pita at Cassava pita bread are the sandwich-adjacent options built for right now.

For anyone past that stage and missing the simple act of a sandwich, this is about as fast as bread gets. One bowl, one ramekin, ninety seconds, and you have a soft round you can slice into two bun halves.

Ingredients

• 1 egg
• 1 tbsp coconut flour
• 1 tbsp palm shortening
• 1/4 tsp baking soda
• 1/8 tsp onion powder

Method

Stir everything together thoroughly in a 4-inch ramekin until smooth.

Microwave 90 seconds. If the center still looks wet, microwave in 15 to 30 second increments until it sets.

Let it cool a minute or two, then turn it out of the ramekin. Slice the round horizontally to make two bun halves.

A note on texture and timing

This does not keep well and is meant to be made fresh each time you want it, not batched ahead. The flavor is neutral enough to work under a burger, around a sandwich filling, or as a base for eggs Benedict.

*Adapted from acleanplate.com by Christina Feindel*