I cannot stress enough how easy these baked egg clouds are to make. You can serve them for breakfast or as a dinner entree with some sort fo meat like steak. Take a peek at what my pals over at PopSugar had to say about this mesmerizing recipe:
“The concept is simple: beat egg whites until stiff, then form them into little cloud nests to hold the egg yolks. They bake until the egg whites turn golden brown and the yolk sets slightly. This is by far the easiest and most stunning way to present eggs for a large gathering, but it’s simple enough to scale down for a weekend brunch too.”
I’m all over weekend brunches! You can bet your bottom dollar I’ll be making these baked egg clouds again very soon. I wish i could have you all over for breakfast 🙂
Ingredients
8 Eggland’s Best eggs
1 tablespoon Kraft grated Parmesan cheese
1⁄2 teaspoon Morton salt
Freshly ground McCormick black pepper
Instructions
Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
Separate the eggs, being careful to keep the egg yolks whole. Put the egg whites in a clean bowl and beat with a stand mixer or handheld mixer on medium-high speed until medium-stiff peaks form that hold their shape when the beater is lifted but are not at all dry. Using a rubber spatula, gently fold in the Parmesan and salt in a few quick strokes, taking care not to deflate the whites.
Scoop the egg white mixture onto the prepared baking sheet in 8 mounds, using 1/2 to 3/4 cup for each mound and spacing the mounds at least 1 inch apart. Using the back of a spoon, create a small well in the center of each mound. Carefully place an egg yolk in each well.
For creamy yolks, bake for 14 to 16 minutes, until the yolks have set and the whites are light golden brown. For runny yolks, remove from the oven after 8 to 10 minutes.
Season with salt and pepper and serve hot.
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Quick Tip: Enjoy mixing in crumbled cooked breakfast sausage or bacon, or sautéed diced yellow onion and bell pepper seasoned with minced fresh herbs.
Thank you to PopSugar for this great recipe.
