BREAKFAST ESSENTIALS: CLOUD EGGS
These are fun to make, and look and taste wonderful on your breakfast table. Your guests will think you worked so hard. I amped them up, by making them in individual serving dishes. Plus, I separated the protein from the egg whites, because it tended to deflate them. In addition, I added another cheese to the bottom of the dish;...
Provided by Andy Anderson !
Categories Eggs
Time 20m
Number Of Ingredients 8
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.
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