Eggs On A Cloud, Egg Recipe

Eggs On A Cloud

This outstanding recipe is from Marla & John Vidrinskas of Flery Manor Bed & Breakfast in Grants Pass, Oregon. Marla says, "Our version of an old classic, this is our signature dish at the Flery Manor. We serve it with fresh poached salmon from our local Rogue River; our guests may have caught it themselves." Click HERE to view the Flery Manor web site and to learn about this wonderful B&B.

To learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.

Eggs On A Cloud

6 eggs, room temperature and separated
6 slices of seven-grain bread
Hollandaise Sauce (your favorite recipe)*
Paprika
Chopped parsley

* Marla says, "When I prepare the Hollandaise Sauce, I use orange juice instead of lemon juice. I then garnish the dish with orange slices, if the salmon is not added."

Preheat oven to 400 degrees F. Cut 6 (4-inch) rounds from bread slices and place on a non-stick baking sheet.

In a medium bowl, beat egg whites approximately 2 to 3 minutes or until stiff peaks form. Divide egg whites over bread rounds in mounds; using the back of a spoon, form a hollow in the center (top) of each. Place one egg yolk in each hollow.

Bake approximately 10 to 15 minutes until egg yolk is set and the meringue is lightly browned (being careful not to overcook - yolk needs to be firm enough to be easily removed if requested by guest). This is part of the uniqueness of this dish.

Remove from oven and place on individual serving dishes. Drizzle Hollandaise sauce over the top; add a dash of paprika and chopped parsley.

NOTE: At Flery Manor, we often serve this elegant egg dish with fresh poached salmon from our local Rogue River.

Makes 6 servings.