This post may contain affiliate links. Please read our disclosure policy.
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
Ingredients
- 4 eggs, whites and yolks seperated
- ¼ cup spring onion, diced
- ¼ cup bacon, finely chopped
- ¼ cup Parmesan cheese, other dry cheese would work as well
- S&P to taste
Instructions
- Pre-heat oven to 450 degrees F.
- Separate the egg whites from the yolks placing the yolks in 4 separate bowls and the whites all in one big bowl.
- Whisk the egg whites until they have become solid and form stiff peaks.
- Add in the bacon, spring onion, and cheese. Stir thoroughly.
- On a lined baking sheet, separate the egg mixture into 4 clouds making a well in the center of each egg cloud.
- Bake egg white clouds for 4 minutes, remove from oven, and add the yolks gently into each well.
- Bake for an additional 4 minutes or until the egg white just start to brown and the yolks have set.
- Sprinkle with salt & pepper and serve immediately!
Good luck on the chicken coop! The recipe looks delicious. I’m still a soft boiled egg and toast soldiers girl at heart :)
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
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!}
You’ll have to let me know what kind of coop you decide on! I spent about an hour last night looking at different ones! And thanks for letting me know about the linkup!
I definitely will! There are so many different options. I’m also pro us getting a goat but unfortunately the neighborhood won’t allow it!