Cloud Eggs Recipe

For breakfast, Toby and Anton usually eat cereal or toast, but to jazz it up, how rad are these cloud eggs? You whip up the egg whites, almost like a meringue. What a fun way to start the day! Here’s how to do it…

Cloud Eggs Recipe

Cloud Eggs
By Yvette van Boven in Home Made in the Oven

Guess what: They are delicious! Hearty meringues for Sunday morning that radiate like the sun. They are super easy; you don’t need more than an egg, but if you have a slice of ham leftover, or enough herbs from your garden for breakfast, you can use those, too.

Recipe: Cloud Eggs
Serves 1

1 egg, separated
Sea salt
Drop of fresh lemon juice or vinegar
1/2 teaspoon finely chopped fresh garden herbs
1 tablespoon finely grated Parmesan cheese, ham slivers or finely chopped smoked salmon
Freshly ground black pepper

Preheat the oven to 435°F (225°C). Line a baking sheet with a sheet of parchment paper.

If you make several at once; keep each yolk aside in its own cup.

Whip the egg white with a pinch of salt and 1 drop lemon juice until stiff, like a meringue. Once it’s stiff, fold in the herbs and the cheese, ham or salmon. Not too much, or it will deflate. Just a bit for flavor.

Scoop a cloud of the egg white onto the prepared baking sheet and with the back of a spoon, make an indentation in the middle where you’ll place your yolk later. When using multiple eggs, make multiple clouds.

Place the cloud in the oven for 6 to 8 minutes; you can decide for yourself whether you’d like it more crunchy or paler. Slide the yolk into the well and bake for another 2 to 3 minutes. Grind pepper on top. Serve.

Home Made in the Oven by Yvette van Boven

Thank you, Yvette! Your book is beautiful.

P.S. More egg recipes, including a Trader Joe’s breakfast hack, easy dinner recipe and lazy egg sandwich.

(Photos and illustrations by Yvette van Boven. Recipe from reprinted with permission from the book, Home Made in the Oven, published by Abrams.)