Eggs in Clouds

Eggs in clouds make a miraculously fluffy and impressive breakfast that whips up in no time flat. 

During the week our go-to breakfast food option is a whey protein shake with unsweetened almond or coconut milk. Health food 101 right there. It’s quick, it’s easy, it’s healthy and it tastes pretty similar to a milkshake. So I’m okay with that. BUT weekends are our chance to fancy that shizz up. Breakfast, that is. Weekend mornings we like to get creative in the kitchen, but we often still need things that are quick and relatively easy so we can get on with our day. Enter the incredible, edible egg. Packed with protein and surprisingly versatile.

Eggs in clouds is a recipe that takes this idea of beaten, whipped egg whites aka meringue and turns it into a vessel for the egg yolk. The first step is to gently separate your eggs being careful not to break the yolk and then beat or wisk the egg whites until stiff peaks form. Do not over beat them or your clouds will deflate. Fold in parmesan cheese and season with salt and pepper.

Dollop into equal size nest shapes onto a baking sheet lined with parchment or a silpat. Form an indentation in the center of each nest with the back of a spoon. Bake the egg whites for 3 minutes in a very hot oven. You will then remove from the oven and add the egg yolk to the center of each. Bake until desired doneness or until they turn a golden brown.

That’s it! Deceivingly simple and yet elegant and sophisticated. Perfect for Saturday morning breakfast with the family or brunch with your mother-in-law. 😉 No one will ever know just how little effort it took. It will be our secret.

Enjoy!

K&R