CLOUD EGGS

Cloud Eggs image

This recipe for cloud eggs, centuries old, was developed in France, called Eggs in Snow, or Oeufs a la Neige. It's a show-stopping brunch dish that is actually ridiculously easy to make.

Provided by Olenka

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 15m

Yield 2

Number Of Ingredients 4

Ingredients

2 eggs, separated
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh chives

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Beat egg whites, salt, and pepper in a bowl with an electric mixer until stiff peaks form. Fold Parmesan cheese in gently.
Make 2 mounds of egg whites on the prepared baking sheet. Create a small indent in the centre of the egg whites with the back of a spoon.
Bake egg whites in the preheated oven until lightly browned, 2 to 3 minutes. Remove egg whites from the oven and carefully place 1 yolk in the centre of each indent. Place back in the oven until yolks look set, about 3 minutes.
Carefully remove cloud eggs from the parchment paper with a spatula or fish slice; slide onto plates. Sprinkle chives on top.

Nutrition Facts : Calories 84.6 calories, Carbohydrate 0.6 g, Cholesterol 168.1 mg, Fat 5.8 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 215.6 mg, Sugar 0.4 g