Cloud Eggs

5 from 1 vote

Fluffy whites cradle just warmed yolks (though you can cook them longer to set the yolks, if you prefer) for this easy and delicious breakfast egg dish. Feel free to vary the cheese and/or herbs used to vary the flavor profile. A few bacon bits sprinkled over top makes an excellent addition, as does hollandaise, as shown here, or your favorite savory sauce.

Course Breakfast

Cuisine American

Keyword american, breakfast, dairy-free, eggs, fast, nightshade-free, nut-free, vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 175kcal

Author Jenny Ross

Ingredients

4 eggs
generous pinch of salt
1/4 cup Parmesan or any cheese of choice, optional, omit for dairy-free
1 tablespoon chives minced
salt and pepper to taste

Instructions

Preheat the oven to 450ºF and line a rimmed baking sheet with parchment paper. Set aside.
Crack the eggs into a large bowl. Separate the yolks and whites, reserving the yolks in a small bowl. Beat the whites and salt just past soft peaks ( you want them to just transition from soft peaks to stiff peaks (if you over beat the stiff peaks they tend to break and turn watery). Add the Parmesan and chives and gently fold to avoid knocking the air out.
Spoon 4 tall mounds onto the prepared baking sheet, using the back of a spoon to create a well in the middle of each mound.
Transfer the the whites to the top shelf of the oven and bake for 4-5 minutes, or until just golden. Open the oven door and slide a yolk onto the well in each mound. Return to the oven and bake for another 3 minutes. Season the tops with salt and pepper. Transfer to plates and serve immediately.

Notes

Protein:Energy Quotient [calories]: 0.86

Nutrition