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…
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
1 egg, separated
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.