Breakfast Essentials Cloud Eggs Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
• Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
• Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
• Serve on top of buttered brioche toast.

Steps:

• Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.
• Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.

Steps:

• 1. PREP/PREPARE
• 2. You will need an ovenproof baking dish about 4-inches (10cm) in diameter, with a 1-inch (2.5cm) side.
• 3. Gather your Ingredients (mise en place).
• 4. Cook your breakfast sausage patty, bacon or ham, and reserve.
• 5. Place a rack in the middle position, and preheat the oven to 450f (230c).
• 6. Add a slice of provolone, or Swiss cheese to the bottom of a greased ramekin, or other small ovenproof bowl.
• 7. Add the sausage, bacon, or ham.
• 8. Crack the eggs, and separate the yolks from the whites.
• 9. Add the cream of tartar to the egg whites, and then manually whip them, or use a blender, until, stiff peaks begin to form.
• 10. Season with some salt and pepper, and gently fold in the parmesan cheese.
• 11. Evenly spread them into the ramekin.
• 12. Place in the preheated oven, and bake until they start to lightly brown, about 3 minutes.
• 13. Remove from the oven, make a small indentation in the middle, add the yolk, and sprinkle on a bit of salt and pepper.
• 14. Return to the oven, and bake until the yolk just begins to set, about 3 additional minutes.
• 15. Chef's Note: I like my yolk a bit runny, so I take it out after about 2 minutes.
• 16. PLATE/PRESENT
• 17. Serve while still hot with some toast or yummy biscuits, and do not forget to remind your guests that the ramekin is hot. Enjoy
• 18. Keep the faith, and keep cooking.