Eggs in a Cloud

Eggs in a Cloud

spice up your brunch game this weekend with some fluffy eggy goodness!

You’ve got to try this eggs in a cloud recipe asap, it’s sure to impress a crowd or even just yourself! I ate them on a loaded toast, but you can have them anyway you’d like … with some hash browns, bacon or veggies.

All you have to do is separate the whites and yolks, whip up the whites, plop them on a baking sheet, scoop the yolks back in & bake!

Eggs in a Cloud

Serves: Makes 2 eggs / toasts

  • 2 eggs
  • 1 tsp salt

  • Toast
  • 2 slices of toasted sourdough
  • ½ avocado - sliced
  • 1 golden tomato - sliced
  • red pepper flakes, salt and pepper
  1. Pre-heat the oven to 375 Degrees. Take the eggs and separate the whites and yolks (keep the 2 egg yolks separated). Whip the egg whites using an electric whisk (I used a kitchen aid) at the highest speed, until stiff peaks start to form (~2 minutes). Using a large spoon, transfer the egg white to a lined baking sheet and form 2 little mountains. Using a smaller spoon, carve out a small hole in the middle of each egg white mountain. Carefully transfer each egg yolk into the hole you've carved out and sprinkle with salt. Bake in the oven for around 15 minutes (or until the tops on the egg whites just start to brown)
  2. To assemble the toast: stack the avocado, tomato and eggs on the toast and sprinkle with red pepper flakes, salt and pepper!




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