Cloud Eggs
Find out why the whole world is talking about Cloud Eggs!
Ingredients
2 eggs
Method
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Separate egg yolk from egg white and place in separate bowls.
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Beat egg whites with electric beater until stiff peaks form.
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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.
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Place in 230-degree oven for 5 minutes.
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Carefully place an egg yolk into the centre of each cloud egg, where the indentation was made.
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Place back in oven for another minute, then remove and serve.
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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.
