Eggs in Clouds


Back in my more paleo days I ate eggs every. single. day. for breakfast which resulted in an egg burn out. After that, I went on an egg hiatus for a few months. However, my relationship with eggs has been restored to a healthy balance.

Speaking of eggs. I’ve decided I really want some chickens. I was worried my yard wasn’t big enough but I’ve since learned that it’s plenty big enough. I’m gonna wait till next year and get some Easter chicks. 4 to be exact. Now I just need to convince Stephen to replicate one of THESE amazing chicken coops. I digress.

When I’m feeling really lazy but still want a good breakfast, eggs are my go to now.  Whenever I’m not feeling lazy and want to do something fancier with eggs, this eggs in a cloud is a great option. I saw the concept for this a long long time ago in an old Martha Stewart magazine that I found lying around a relatives house.


First you start by whipping the egg whites together as if you were making a simple, sugar-less, meringue.


Once your egg whites are stiff and have formed stiff peaks, add in the spring onion, and bacon. This particular bacon I actually bought from the Whole Foods hot bar. I think I got ~7 strips for less than $1.50. I consider that a bacon win.


And then the cheese. You can use any kind of cheese you want, really.


Mix it ALL together.

Line a baking sheet and divide the egg mixture into 4 separate, fluffy clouds with a well in the center where the yolk will eventually go.

Bake for 4 minutes and then add in the yolks.


Bake for an additional 3-4 minutes, until the yolks have set.


Sprinkle with salt & pepper and serve!


These eggs mostly get made when I’m wanting to impress someone while still making a pretty simple breakfast.


What’s your go-to way to cook eggs?


Eggs in Clouds

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes


  • 4 eggs, whites and yolks seperated
  • 1/4 cup spring onion, diced
  • 1/4 cup bacon, finely chopped
  • 1/4 cup Parmesan cheese (other dry cheese would work as well)
  • S&P to taste


  1. Pre-heat oven to 450 degrees F.
  2. Separate the egg whites from the yolks placing the yolks in 4 separate bowls and the whites all in one big bowl.
  3. Whisk the egg whites until they have become solid and form stiff peaks.
  4. Add in the bacon, spring onion, and cheese. Stir thoroughly.
  5. On a lined baking sheet, separate the egg mixture into 4 clouds making a well in the center of each egg cloud.
  6. Bake egg white clouds for 4 minutes, remove from oven, and add the yolks gently into each well.
  7. Bake for an additional 4 minutes or until the egg white just start to brown and the yolks have set.
  8. Sprinkle with salt & pepper and serve immediately!


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6 comments on “Eggs in Clouds”

  1. THIS LOOKS AMAZING! And I 100% agree about the egg burnout when on paleo {or especially the whole30!} I often lead group whole30’s and if you don’t mind I am going to add this to their meal plans! Looks delish! We are also getting chickens next year as well!! I cannot wait to have our own, organic eggs coming straight out of the backyard!

    I host a “Celebrate Southern” linkup on Tuesdays and this post is perfect for it! You don’t have to be from the south, it just has to be southern inspired. {The linkup is still open for this week, join us!}

  2. These sounds delicious!! I wonder, is there a way to make these to where the yolk isn’t runny??

    • I’m honestly not 100% sure as I’ve never tried that. I suspect that you could let them bake for about 3 minutes longer and that would do the trick. The egg whites would brown a bit more but I think that would be okay. If you try it out, let me know how they turn out

  3. Good luck on the chicken coop! The recipe looks delicious. I’m still a soft boiled egg and toast soldiers girl at heart :)