TINY KITCHEN OOPSIE BREAD WITH OVEN-ROASTED TOMATOES, AVOCADO MASH AND FRESH BASIL

Nothing symbolizes the freakin' weekend more than brunch. Ok, maybe Rosé, but wine glasses aside, ladies - brunch is where it's at. And brunch doesn't have to mean over-indulging, or even having to change out of your yoga pants. Brunch can be at home and still be awesome!

For those who're gluten free, this Oopsie bread is a great alternative to avocado toast. I've been eyeing Oopsie bread on Pinterest for about a year, and finally tried it out for myself and love this as a great bread-free breakfast base. For those who're watching their calories, this is an awesome low-cal but super filling dish thanks to all the good fats in our friend, the avocado. It's all the taste, none of the compromise. Just the way I like it.

This is a fun, fancy-ish, and healthy brunch dish you can enjoy on your own, or impress your friends with next weekend. All you need is some eggs, tomatoes, avocado, cream cheese, olive oil, spices and fresh basil. And maybe Rosé. Because weekend.

xoxo

Tessa

INGREDIENTS (serves 3)

3 eggs

4 oz cream cheese (let sit at room temp for 30-min)

2 ripe Hass avocados

1/2 pt of cherry tomatoes (12-16 individual tomatoes works, too)

1 tbs olive oil

2 tsp sea salt

1 tsp chili flakes

1 tsp oregano

1/2 tsp ground black pepper

fresh basil

optional: lemon juice

DIRECTIONS

• Preheat your oven to 325-degrees and get out two small mixing bowls

• Separate your eggs: yolks into one bowl, whites into another

• Add 1 tsp of your sea salt to your egg whites, and then use a hand-mixer to whisk until you have stiff peaks (this takes me about 12-15 minutes, so plan for a mini-arm workout)

• Next, add the room temperature cream cheese to your egg yolks and beat to combine

• Slowly pour your yolks and cream cheese mixture into your egg whites, using a spatula to combine

• Next, line a large baking sheet with foil or a silicone baking mat

• Using a measuring cup, pour 6 small circles (think small pancakes) of your egg mixture onto the baking sheet

• Place in oven and cook for 30-minutes

• Next, slice your cherry tomatoes in half and place in a small glass baking dish

• Drizzle with your olive oil and sprinkle with the remaining salt, alongside the oregano, and black pepper

• Place tomatoes in the oven alongside the Oopsies to roast for 20-ish minutes

• Next, mash your avocado in a small bowl and add the chili flakes, and a twist of lemon juice (optional)

• When your timer goes off, your Oopsies should be a light golden brown and "set" to the touch

• Remove the Oopsies and place 2 on each plate

• Top each with a generous portion of your avocado mash

• Remove tomatoes from oven and, using a spoon, top each Oopsie with the tomatoes and a little of your seasoned olive oil

• Top each plate with a few leaves of fresh basil (both for taste and Instagram)

• Optional: give each another pinch of salt over the top or drizzle Sriracha for an extra kick