CLOUD EGGS

Cloud Eggs on Toast

 PREP: 5 MINUTES

 

 COOK: 5 MINUTES

 

 YIELD: 1 SERVING

INGREDIENTS

• 2 large eggs
• 1/2 teaspoon chopped fresh chives
• 2 slices bread

INSTRUCTIONS

Preheat the oven to 450°F. Line a baking sheet with parchment paper or a Silpat.

Separate the eggs, adding the egg whites to one bowl and keeping the yolks inside the shells for easy transferring.

Add a pinch of salt and pepper to the egg whites then using a whisk (or a handheld beater or a stand mixer fitted with the whisk attachment), beat the egg whites until stiff peaks form. (See Kelly's Notes.)

Spoon the egg whites into two mounds on the baking sheet then make a deep well inside each mound. Bake the egg whites for 2 minutes.

Remove the baking sheet from the oven and place an egg yolk inside each well. Return the baking sheet to the oven and bake the eggs an additional 3 to 4 minutes or until the yolks have reached your desired doneness.

Remove the eggs from the oven, top them with the fresh chives and serve them immediately atop your choice of buttered toast.

KELLY’S NOTES:

For a cheesy twist, fold 1/2 cup of finely shredded cheese into the egg whites after you’ve beaten them into stiff peaks. You can also add small diced ham or cooked, chopped bacon.

It's important to whisk the egg whites until stiff peaks form so that they are firm enough to hold their shape on the baking sheet.