This outstanding recipe
and photo are from
Marla and 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." View the Flery Manor web site
and to
learn about this wonderful B&B.
Learn all about
Eggs
and how to cook them,
and for more great brunch ideas, check out my
Brunch Recipes.
Eggs
On A Cloud Recipe
Recipe Type:
Eggs,
Hollandaise Sauce,
Brunch & Breakfast
Yield: 6 servings
Cook time: 15 min
Ingredients:
6
eggs
, room temperature and separated
6 slices of seven-grain bread
Hollandaise Sauce or 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."
Preparation:
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 meringue 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.
