This breakfast dish, Eggs in Clouds, is delicious and looks great. It has fluffy egg whites and creamy yolks. You can make two different kinds of this recipe: one with cheddar cheese and the other with sauted spinach. Both are very tasty.
Ingredients: 4 large eggs. 1/4 cup grated Parmesan cheese. 1/4 cup cooked and crumbled bacon. 1/4 cup chopped fresh chives. Salt and pepper to taste. 1/4 cup shredded cheddar cheese optional. 1/4 cup sauted spinach optional.
Instructions: Preheat your oven to 350F 175C. Separate the egg whites from the yolks, placing the whites in a large mixing bowl and the yolks in separate small bowls. Whisk the egg whites until stiff peaks form, about 2-3 minutes. Gently fold in the grated Parmesan cheese, bacon, chopped chives, and a pinch of salt and pepper into the egg whites. Spoon four mounds of the egg white mixture onto a parchment paper-lined baking sheet, creating a well in the center of each mound. Bake in the preheated oven for 3 minutes. Carefully add one egg yolk into the well of each egg white mound. Optional: Sprinkle shredded cheddar cheese on two of the egg white mounds and sauted spinach on the other two. Bake for an additional 8-10 minutes until the egg whites are golden brown and the yolks are set to your liking. Serve immediately with extra chives, salt, and pepper if desired.
Prep Time: 15 minutes
Cook Time: 13 minutes
Janice Marsh
