The origin of "cloud eggs" goes way back to 17th century France to an old recipe called Oeufs à la Neige (eggs in snow). These "eggs in clouds" are gorgeously photogenic and will make everday breakfasts fun and worth waking up to. They are light and fluffy and are loaded with tons of flavour. What's more, they are so easy to make and will surely delight your guests at the table.
Ingredients:
4 eggs
1/4 cup bacon, chopped
1/4 cup chives, chopped
1/4 feta cheese, crumbled
salt and pepper
Method:
Pre-heat oven to 230C.
Line a large baking sheet with non-stick baking paper.
Separate the egg whites from the egg yolks. Put the egg whites in a medium bowl and the egg yolks in small individual bowls.
Whip the egg whites until stiff peaks form.
Gently fold in the chives and bacon.
Scoop 4 mounds of the egg white mixture on the lined baking tray. Make a well in the centre of each cloud. Bake for 3 minutes.
Remove the clouds and place one egg yolk to each well. Bake for another 2-3 minutes or until yolks are set.
Sprinkle with cheese and season with salt and pepper.
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