Ingredients
2 eggs
Method
-
Separate egg yolk from egg white and place in separate bowls.
-
Beat egg whites with electric beater until stiff peaks form.
-
On a baking tray, lined with baking paper spoon half the egg white mixture into a round, cloud-like shape, leaving an indentation in the middle of the egg white cloud.
-
Place in 230-degree oven for 5 minutes.
-
Carefully place an egg yolk into the centre of each cloud egg, where the indentation was made.
-
Place back in oven for another minute, then remove and serve.
-
Place Cloud Eggs on toasted bagel halves and sprinkle with salt and pepper.
Serving suggestions:
* To make Cloud Eggs Benedict: After beating the egg whites to stiff peaks, combine with a tablespoon of chopped chives and 2 tablespoons of chopped ham. Then continue to cook egg whites as above. Once cooked, place on tasted bagels and top with hollandaise sauce.
* To make Salmon & Cream Cheese Cloud Eggs: After beating the egg whites to stiff peaks, add 75g smoked salmon and a tablespoon of chopped chives and stir to combine. Then continue to cook egg whites as above. Spread cream cheese onto toasted bagel halves and top with rocket and Cloud Eggs.
