Cloud Eggs on Toast
"A whimsical and delightful breakfast featuring fluffy, cloud-like baked egg whites with a runny yolk center, served on top of perfectly toasted bread. A light yet satisfying start to your day."
Ingrédients
- Salt0.3 teaspoon
- Black Pepper0.1 teaspoon
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Toutes les étapes
- 1
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 2
Carefully separate the egg whites from the yolks, placing the whites in a large mixing bowl and saving each yolk in a separate small bowl. Be careful not to break the yolks.
- 3
Using an electric mixer or a whisk, beat the egg whites until stiff peaks form. This will take about 3-5 minutes.
- 4
Gently fold the grated Parmesan cheese, salt, and pepper into the stiff egg whites.
- 5
Spoon two large mounds of the egg white mixture onto the prepared baking sheet, shaping them like clouds. Use the back of a spoon to create a small well in the center of each cloud.
- 6
Bake the egg white clouds for 3 minutes, until they are lightly golden.
- 7
While the clouds bake, toast your bread slices to your desired level of crispness.
- 8
Carefully remove the baking sheet from the oven. Gently place one egg yolk into the well of each cloud.
- 9
Return the baking sheet to the oven and bake for another 3-4 minutes, or until the yolk is cooked to your liking (runny or firm).
- 10
Place one cloud egg on each slice of toast. Garnish with freshly chopped chives and serve immediately.