Egg in a Cloud [only 3 ingredients!]

This over-easy yolk dropped into a perfectly baked fluffy cloud of egg whites topped with fresh basil creates a healthy 3 ingredient breakfast that can be thrown together in minutes and will make your heart sing! It can be made vegetarian or with bacon bits!

We have been experiencing just a touch of what California is living—the smoke. And the smoke has been pretty rough in utah lately! I can’t begin to imagine what California is breathing. And selfishly, I’m sad that I haven’t been able to enjoy the blue sky or mountains during my last month of living in utah.

Not only have we missed seeing the mountains out the kitchen window…but we have also missed the clouds. So, on behalf of the clouds that we DON’T see in the sky lately…let me present some Breakfast Clouds.

These are like Eggs in a frame [an old classic of over easy eggs over toast] but the 2021 version!

Eggs in a Cloud

I mean, they are so easy–requiring a mere 3 ingredients–yet look very complicated and beautiful!! What a combination.

Egg yolks, cradled inside a basket of whipped egg whites mixed with bacon bits and cheese and then baked. Topped with fresh basil and paired with a side of hearty bread. [if you are not gluten free].

the SECRET OF THE CLOUDs-

These ‘clouds’ are just egg whites! Egg whites that have been whipped and whipped until light and fluffy. Very similar to a merengue. But savory:)

• In order for the merengue to take shape and look fluffy, you must follow 4 important rules:
  • #1: Your mixing bowl must be completely dry. No drops or drips of water. If there are, the merengue will not set up and will stay soupy. Just dry it well with a paper towel or towel.
  • #2: There cannot be ONE drop of egg yolk in your mixing bowl with the egg whites. If there is, you merengue won’t work! So, if one yolk happens to burst or drip in your bowl, you must throw it out and start over.
    • The Best method to reduce the chances of egg yolk contaminating your precious egg whites is to crack them in a separate bowl and then dump each individual egg white in the mixing bowl–one at a time. That way, if you contaminate one…they all won’t be ruined.
  • #3: Add Cream of Tarter. This special ingredient is what helps the whipped egg whites get that much more fluffy.
  • #4: Whip whip whip until the egg whites are dull in sheen and hold their shape. This takes longer than you may think. Like 3-5 min. Also, once they are whipped and you take too long…they may become watery. There is no fixing the watery! So, get them on the cookie sheet in their cloud formation before they become watery!
    • Once the whites are stiff, then turn the mixer off and add your bacon bits and cheese. You don’t need salt or any other seasoning because the bacon and cheese are flavorful enough [if using].
    • IT IS NORMAL for the egg whites to deflate a little. Don’t over mix to prevent too much deflation!

The ASSEMBLY

• Preheat oven to 375 degrees.
• Dollop spoonfuls of egg whites onto prepared parchment paper, making sure to swoop the middle with the back of your spoon to make an indent for the egg yolk to sit.
• Bake the whites for approx 3 min or until they look baked. It’s okay if the tops get golden.
• Remove from oven or take the yolks to the oven and drop the yolks in the scooped out center of your egg white clouds.
• Place back in the oven and bake another 3-5 min or until the egg yolks are your desired consistency.
• Top with avocado and more basil. Enjoy with a slice of bread and/or sliced avocado for a heartier meal.

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