Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 18, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Recipe: Cloud Eggs

September 14th 03:09pm, 2017

091217_baked

 

Cloud eggs are the latest Instagram-worthy breakfast trend. They are so simple to put together, and they make a gorgeous presentation. The egg whites are fluffed up beforehand, so they are soft and airy. The pesto underneath adds lovely herbal seasoning, and the runny yolk provides a nice texture. Serve alongside toast and bacon or sausage.

 

Cloud Eggs
Inspired by a recipe from Rachel Ray Every Day  
6 servings

6 eggs
3 Tbsp. pesto
Kosher salt and freshly ground black pepper, to taste

• Preheat the oven to 450 degrees. Lay out a baking sheet with a sheet of parchment paper.
• Separate the eggs, carefullly keeping the yolks intact.
• Whip the egg whites with an electric beater on medium speed until fluffy and stiff.
• Spoon the fluffy whites into 6 mounds atop the parchment paper. Use the back of the spoon to make an indentation in the middle of each white. Gently place ½ tablespoon pesto inside each indentation. Season the egg whites with salt and pepper.
• Bake 3 minutes, then remove the baking sheet from the oven. Carefully spoon 1 egg yolk into each indentation, then bake 2 to 4 minutes to your desired doneness. Serve immediately.

Photo by Amrita Song 

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

Related Content
Best of Brunch 2017

Recipe: Eggs Kejriwal

By Amrita Song

Tags: , , ,

Leave a Reply

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004