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  1. Home
  2. vegetarian egg recipes

Cloud eggs

The egg that broke the internet! Here’s how to master it. - by Hannah Oakshott
  • 27 Jun 2017
Cloud eggs
Cook: 20 Minutes - easy - Serves 2 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
The egg that broke the internet! Here’s how to master it.

Ingredients

4 shortcut bacon rashers

250 g cherry tomatoes

salt and pepper to taste

2 eggs, separated

1 tbsp fresh chives finely chopped

split toasted English muffins to serve

fresh baby spinach leaves to serve

Method

  1. Trace two 8cm circles onto a sheet of baking paper. Place on a large, greased oven tray, trace-side down.
  2. Cook bacon in a lightly oiled, large, non-stick frying pan over a medium to high heat, for about 2 minutes each side, or until crisp. Drain on absorbent kitchen paper.
  3. Meanwhile, place tomatoes on an oven tray. Drizzle with oil. Season with salt and pepper.
  4. Cook in a very hot oven (220°C) for about 8 minutes, or until blistered.
  5. Beat whites in a small bowl with an electric mixer until firm peaks form. Fold in chives. Season.
  6. Divide mixture between circles. Gently spread to edge. Using the back of a spoon, make a small indent in the centre of each one.
  7. Cook in a very hot oven (220°C) for about 5 minutes, or until lightly golden. Remove from oven. Working quickly but carefully, slide a yolk into centre of each cloud. Return to oven. Cook for 3 minutes, or until yolks are just set.
  8. Immediately lift clouds onto muffins. Serve with tomatoes, spinach and bacon.

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