Eggs In Clouds breakfast involves a fluffy, cloud-like egg white meringue, with the egg yolks nestled in the middle of these clouds and baked until just set. If you love your eggs over easy, then you will love these light and fluffy baked egg whites topped with an oozy egg yolk. When cooked, these eggs will resemble clouds with a sunny center. Also only 161 calories – a definite low calorie and easy-to-make breakfast.
This outstanding Eggs In Cloud recipe, also known as Cloud Eggs, and photo are from Marla and John Vidrinskas of Flery Manor Bed and 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. For more great brunch ideas, check out my Brunch Recipes.
- 6 eggs, room temperature and separated*
- 6 slices of seven-grain bread
- Hollandaise Sauce or your favorite recipe (optional)**
- Parsley, chopped
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, using your mixter on medium-high speed, beat egg whites approximately 2 to 3 minutes or until stiff peaks form.
For stiff peaks – Continue beating egg whites until they form peaks with tips that stand straight when the beaters are lifted. Once you start a making whipped egg whites, continue it straight through and finish it off. Do not stop halfway to take a break. The meringue is done when it is not runny and when you can hold a spoonful of it upside down and none of it drops off. Also when you swirl a spoon through it and the swirls hold their shape indefinitely.
NOTE: Make sure the bowl and the mixer are clean and dry before you start. Read Perfect Egg White Meringue.
Divide prepared 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.
* Be very careful as you crack the eggs. You need the yolks to remain intact and unbroken. I prefer to break the eggs into individual bowls so the eggs do not accidently run together. The egg whites can be put into one large bowl and whipped together.
** Marla says, "When I prepare the Hollandaise Sauce, I use orange juice instead of lemon juice. I then garnish the dish with orangeslices, if the salmon is not added."
Categories:Brunch & Breakfast Egg Recipes