Best Breakfast Essentials Cloud Eggs Recipes

Cloud Eggs image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

Nonstick cooking spray
4 large eggs
Kosher salt
4 slices buttered brioche toast, for serving

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
Serve on top of buttered brioche toast.

Breakfast Essentials: Cloud Eggs image

Provided by Andy Anderson !

Categories Eggs

Time 20m

Number Of Ingredients 8

PLAN/PURCHASE
1 large farm-fresh egg
1 pinch cream of tartar
2 Tbsp parmesan cheese, finely grated
cooked breakfast sausage, bacon, or ham
1 slice provolone or swiss cheese
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

1. PREP/PREPARE
2. You will need an ovenproof baking dish about 4-inches (10cm) in diameter, with a 1-inch (2.5cm) side.
3. Gather your Ingredients (mise en place).
4. Cook your breakfast sausage patty, bacon or ham, and reserve.
5. Place a rack in the middle position, and preheat the oven to 450f (230c).
6. Add a slice of provolone, or Swiss cheese to the bottom of a greased ramekin, or other small ovenproof bowl.
7. Add the sausage, bacon, or ham.
8. Crack the eggs, and separate the yolks from the whites.
9. Add the cream of tartar to the egg whites, and then manually whip them, or use a blender, until, stiff peaks begin to form.
10. Season with some salt and pepper, and gently fold in the parmesan cheese.
11. Evenly spread them into the ramekin.
12. Place in the preheated oven, and bake until they start to lightly brown, about 3 minutes.
13. Remove from the oven, make a small indentation in the middle, add the yolk, and sprinkle on a bit of salt and pepper.
14. Return to the oven, and bake until the yolk just begins to set, about 3 additional minutes.
15. Chef's Note: I like my yolk a bit runny, so I take it out after about 2 minutes.
16. PLATE/PRESENT
17. Serve while still hot with some toast or yummy biscuits, and do not forget to remind your guests that the ramekin is hot. Enjoy
18. Keep the faith, and keep cooking.