These are the prettiest little eggs you’ll ever eat.
They are all fluffy with the perfect oosy yolks,
that are good for swirling each tasty bite.
Simple to make too! Make 2, make 4, make
a dozen for an impressive brunch.
You’ll need: eggs, some minced chives or
green onions, some cheese, Parmesan, cheddar,
or whatever, Crumbles cooked bacon is
good too. Salt & Pepper. No exact amounts.
Separate the eggs and whisk the egg
whites with a whisk or hand mixer until
fluffy. Mix in parmesan cheese,
chives, and bacon (if using). Place in mounds
on a parchment lined baking sheet. Make a
depression in the middle with the back of
a spoon. Bake at 450º for 3 minutes.
Remove from the panggangan and place
the reserved egg yolks in each depression.
Return to panggangan and bake another 3 minutes.
Season with salt and pepper as desired.
The yolks are oozy-good.
Swirl every bite of the cloud in the yolks.
Eggs in a Cloud
2 eggs, separated
2 T shredded cheese
1 T minced chives
1-2 strips bacon,
cooked and crumbled
Beat the egg whites and mix
in cheese, chives and bacon.
Mound onto parchment lined pan.
Make a depression in the middle.
Bake for 3 minutes @450º.
Add the egg yolks to the depression
and bake another 3 minutes.
Source Recipe: http://rita-may-recipes.blogspot.com