Cloud Eggs
These puffy baked egg whites with a creamy yolk center, are usually served for breakfast on buttery toast. Also delish with shredded cheddar cheese. This is a variation of an original recipe by Food Network. Photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 2 servings
Ingredients
- non-stick vegetable oil cooking spray
- 2 large eggs
- salt and black pepper to taste
- 2 tablespoons shredded cheddar cheese, optional
- 2 slices toasted wheat or brioche bread Brioche bread is a popular choice.
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment and coat with nonstick cooking spray. OR spray baking sheet with nonstick cooking spray.
- Separate the eggs. Pour whites into a medium-sized bowl. Keep yolks in egg shells. Add a pinch of salt to the egg whites. Beat with an electric mixer on low speed for 3 to 5 minutes or until stiff peaks form.
- Drop 2 large spoonfuls of whipped egg whites onto the prepared baking sheet. Use back of large spoon to make a small well in the middle of each.
- Bake whipped whites until firm, no longer wet and just beginning brown. This will take about 6 minutes.
- Remove from oven. Carefully pour 1 yolk into the well of each white.
- Bake 3 to 4 minutes until yolk's edges start to set, but are still runny. Season with salt and black pepper.
- Serve on top of buttered wheat or brioche toast.