Cloud Eggs

"Cloud eggs" are one the first Internet photo and food fads of 2017. I gave it a go this past weekend and they turned out divinely!
These breakfast/brunch additions are pleasing to the eye and tummy! With a soft fluffiness to it, the texture and taste are similar to that of a lightly burnt marshmallow.

Serves 2
Time to prep and cook 10-12 min

2 eggs
2 pieces of bread
Sea salt and pepper
Green onions or basil to garnish

Slice some fresh bread- a multigrain whole wheat or sourdough works wonderfully with these eggs. Set the toaster oven to 400F.

Separate the yolks from the egg whites. You can put the egg whites in one bowl but keep each yolk separate. Add a sprinkle of sea salt to the egg whites. Using an electric egg beater, whisk the egg whites for 3 min until it forms firm peaks. This is key or else the egg will be runny and the "clouds" won't form when baking.

Once the whites are firm, scoop and place on the sliced fresh bread, making sure you pile it high and leave a small "crater" in the middle (to later place the yolk in). Sprinkle some salt and pepper to taste and bake in the oven for 4 min, watching to ensure they are removed once it starts to brown.
Egg whites should be whisked until they are firm and form peaks, for 3 min or so
After 4 min, remove from the oven and place the yolk on top. Add green onions at this time. Return to the oven at the same temperature (400F) and bake for 4 min for a runny egg over clouds 😊

If you prefer your eggs more cooked, lower the temperature to 350F after placing the egg yolk on top and cook for longer. It's important to lower the temp so the bread and egg whites don't burn!

Keep the yolks in individual compartments after separating from egg whites 
Place egg whites on sliced bread


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