Recipe: Cloud Eggs
Ingredients (per person)
2 eggs
¼ cup sharp cheddar, grated
1 teaspoon chives, chopped
Olive oil, for baking sheet
Salt & pepper, to taste
Yolks waiting for clouds.
Directions
Shape fluffy whites into clouds.
Preheat oven to 475° F.
Grease baking sheet with a thin layer of oil.
Separate eggs, keeping yolks intact.
Beat egg whites to stiff peaks.
Fold in cheddar and chives.
Drop whites into cloud shapes on baking sheet.
Use the back of a spoon to create an indentation in the top of the cloud.
After whites have set, pull them out and drop yolks into indentations.
Sprinkle with salt and pepper.
Bake eggs for 3 minutes.
Pull out eggs and place one yolk in the indentation atop each cloud.
Bake for another 4-5 minutes, until cheese is browned and the top of the yolk is soft set.
Eggs are finished when whites are toasted and yolks are soft-set.
Bake for another 4-5 minutes, until cheese is browned and the top of the yolk is soft set.
Serve immediately because they fall quickly.