EGGS ON A CLOUD (TOASTER OVEN)
I have been eating this egg dish since I was a teenager. I learned it in Home Economics Class at School. It's fun to make and looks really pretty on the plate.
Provided by Jo Zimny
Categories Eggs
Time 15m
Number Of Ingredients 4
Steps:
- 1. Turn on the broiler. Toast the bread. I did this in my regular toaster because it takes too long in the toaster oven, though its up to you. This step is important because it needs to be stiff to hold the eggs. Spread with the Vegan Margarine.
- 2. Get 2 small custard cups and separate the egg yolks from the whites. Put each yolk in it's own custard cup.
- 3. In a medium bowl, whip up the egg whites until stiff peaks form.
- 4. Put the toast on the broiler pan. Divide the egg whites in half and put half the egg white on each piece of toast.
- 5. Make a small well in the middle of each egg white and carefully slip one yolk in one and one yolk in the other. Try not to break the yolk, otherwise it may run down onto the toast. The idea here is to keep the yolks in their own little cloud.
- 6. Sprinkle with the pepper.
- 7. When the broiler is hot put the broiler pan with the toast and egg under it and broil for about 5 minutes. Try not to put the eggs any closer then 3" to the boiler or it might burn. You can also do this in a regular oven if you prefer. Keep an eye on it, some ovens are hotter then others. When the whites are brown, the egg yolk should be runny like a soft cooked egg.
- 8. Put your eggs on a cloud on your serving plate and dig in!
- 9. Enjoy
EGGS ON A CLOUD FOR ONE OR TWO (TOASTER OVEN)
Make and share this Eggs on a Cloud for One or Two (Toaster Oven) recipe from Food.com.
Provided by Chef Joey Z.
Categories Breakfast
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the toaster oven broiler.
- Toast the bread in your toaster.
- Get two ramekins and one medium bowl and separate the egg whites into the medium bowl and the egg yolks into the ramekins so that each yolk is in its own ramekin. Try not to break the yolks.
- Whip up the egg whites to the stiff peak stage.
- Once the toast is done spread the margarine on it and divide the egg whites in half and put one half on each piece of toast.
- Make a well in the middle of the egg whites on each piece of toast.
- Carefully slip the egg yolk into each egg white being careful not to break the yolk. The idea is to keep the egg yolk whole inside the white.
- Sprinkle with some pepper.
- Put under the hot preheated broiler. Try not to put it any closer then 3" or it might cook the whites too fast or even burn them.
- After about 3 minutes, check the eggs because some toaster ovens are hotter then others.
- When done, the egg whites should be browned on top and the yolks will be runny much like a soft boiled egg.
- Remove from the broiler put them on a nice plate and dig inches.
- Bon Appetit!
Nutrition Facts : Calories 280, Fat 11.6, SaturatedFat 3.5, Cholesterol 423, Sodium 480.5, Carbohydrate 26.1, Fiber 1.2, Sugar 2.9, Protein 16.4
CLOUD EGGS
Move over poached and so long over-easy -- there's an even happier way to eat eggs. Say hello these nests of puffy whipped egg whites with a sunshine yolk center. Eat them on toast for the perfect start to your day.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
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.
CLOUD EGGS
Try these light-as-air eggs for breakfast, with scrambled 'cloud' egg whites, spring onions and chives surrounding a baked egg yolk. Serve on toast
Provided by Good Food team
Categories Breakfast, Brunch
Time 23m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 80 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.3 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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