Move over poached and so long over-easy!

Basically, you whip the whites a la meringue then bake your lovely breakfast clouds for 3 more minutes.

Breakfast

Cloud Eggs

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Move over poached and so long over-easy

For those scrambling to know how to make eggs in puffy clouds… here you go!

There’s an even happier way to eat eggs. Say hello to these nests of bouncy whipped egg whites with a sunshine yolk center. Basically, you whip the whites a la meringue then bake your lovely breakfast clouds for 3 more minutes.

Voila! You’ve got yourself some egg-cellent tasty Instagram material.

Serve and enjoy them on toast for the perfect start to your day…

WHAT

(4 servings)

4 large Eggs

nonstick Cooking Spray

4 slices buttered Brioche Toast, for serving

kosher Salt



HOW

Preheat the oven to 350°F
  1. Line a baking sheet with parchment and coat with nonstick cooking spray.

  2. Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks (2 - 3 minutes)

  3. Dollop 4 large spoonfuls of the egg whites onto prepared baking sheet. Make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown (about 6 minutes)

  4. Gently pour 1 yolk into the well of each white. Bake until edges of the yolk just start to set while still being runny (3 - 4 minutes) Season with salt and pepper.

  5. Serve on top of buttered brioche toast.

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