If you love your eggs over easy, then you will love these light and fluffy baked egg whites topped with an oozy egg yolk. This recipe bakes up in less than 10 minutes and creates a delightful yet simple twist for the ever-so-popular egg-in-a-basket. The recipe title Egg-in-a-Cloud rings true—the texture of the baked egg whites mixed with Parmesan cheese creates a wonderfully airy, cloudlike texture. This texture allows the egg yolk to nestle perfectly inside, creating that egg-in-a-hole type of dish we all love so much.
- 4 eggs
- 1/4 cup Parmesan cheese, grated
- 1/8 cup fresh (or dried) chives
Essential Kitchen Tools:
- parchment paper
- baking sheet
- stand or hand mixer
Step 1: Preheat the oven to 450° and separate the egg whites from yolks, placing the egg whites in a mixing bowl. Place each remaining yolk in its own individual ramekin or bowl. Set the yolks in the refrigerator while you work with the whites.
Step 2: Using either a stand or hand mixer, whip the egg whites until stiff, about 5 minutes.
Step 4: Scoop egg white mixture onto a parchment-lined baking sheet, create a small dent in each cloud, and bake for 5 minutes. (I coated the parchment paper with cooking spray, but it isn't necessary.)
Step 5: Gently place a yolk in the dent of each cloud, and bake for another 2 minutes.
Makes 4 servings (serving size: 1 egg cloud) CALORIES 103; FAT 6.8g (sat 2.8g, mono 2.4g, poly 1.1g); PROTEIN 9.1g; CARB .78g; FIBER .07g; CHOL 192.2mg; IRON 1mg; SODIUM 179mg; CALC 109.4mg
Note: To protect you from disappointment though, you must know that while the images might seem like the dish has a biscuit-like quality, it is not a biscuit, nor does it taste like one. With that said though, it is quite delicious.
Recipe adapted from Eggs in a Cloud.