What’s really cool about Eggs in Clouds are that the only ingredient you really need to make them — aside from the slices of toast— is eggs. You are right if you think that this kind of egg plate is a meringue without sugar.
To make them is a piece of cake (egg): Once you’re done whipping your egg whites grab a couple slices of toast and spoon them onto it. Then you need to create an indentation in the middle of your “clouds” for the egg yolks that you separated out earlier. I used an upside down shot glass and it worked perfectly, but I’m sure you could use your fingers just as easily and get the same result. All that’s left to do after that is to bake your Eggs in Clouds in the oven at 450 F 220 C for 5 minutes. If you like your yolks a little runnier you can also wait until half way through the baking process to add them.
I’ve also tried making Eggs in Clouds with a couple added ingredients. Diced bacon and shredded cheese for instance taste amazing when mixed in with the egg whites. I’m guessing that you can basically take whatever it is that you normally like to eat as part of your breakfast and toss it in and I’ll taste pretty good. Adding chilli? Why not! Chopped up breakfast sausage? The sky, or the clouds, are the limit!
Recipe for Eggs in chilli clouds
Ingredients: 4 eggs, room temperature, ¼ cup green onions, ¼ cup parmesan, 2 pieces cooked veggie bacon strips, crumbled, 2 tsp chopped chili peppers, pepper to taste
Directions: Preheat the oven to 450 degrees. Cooked up the bacon. Once cooled down a bit, break up the bacon and set it aside. Separate the eggs, placing the whites in a mixing bowl and the yolks in individual cups. Be careful not to break the yolks! Whip up the whites until stiff peaks form, around 5-6 minutes. Carefully fold in the parmesan, green onions, bacon and chili. Don’t over-mix the egg whites or they will lose that fluffy texture. Line a baking sheet with parchment paper and spoon 4 mounds of the egg white mixture on to the sheet. Make a deep well in the center of each fluffy cloud of whites. Bake the egg whites in the oven for 3 minutes, until lightly brown but not fully cook. Take out the baking sheet and carefully pour each egg yolk in to the center of the egg white wells. Bake the eggs for 4 minutes, until the yolks are just set. If you like your yolks less runny just leave the eggs in the oven for another minute or two.