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Parmesan Cloud Eggs

Courtesy of Naomi Wernli

Parmesan Cloud Eggs

These light and flavourful Parmesan Cloud Eggs are the perfect way to kick-start your day. Quick and easy to make, they are a game changer for serving a healthy breakfast.

Ingredients

  • 4 Conestoga Farms Free Run Large Eggs
  • ¼ cup Grated Parmesan Cheese
  • Pinch of Fine Sea Salt
  • Freshly Ground Black Pepper, to taste
  • Freshly Chopped Chives, to taste

Instructions:

  1. Preheat the oven to 400 F. Line a baking sheet with parchment and coast with non-stick cooking spray (or a silicon baking mat).
  2. Separate the eggs, adding egg whites to one bowl and keeping the yolks inside the shells for easy transferring.
  3. Add a pinch of salt to the egg whites and beat with an electric mixer on high speed until stiff peaks form.
  4. Gently fold in the Parmesan cheese.
  5. Spoon the egg whites into two mounds on the baking sheet. Make a deep well inside each mound using the back of the spoon.
  6. Bake the egg whites until they are firm and beginning to colour. Approximately 4 minutes.
  7. Remove the baking sheet from the oven and place an egg yolk inside each well. Return the baking sheet to the oven and bake the eggs an additional 2 minutes.
  8. Remove the eggs from the oven and top them with fresh ground black pepper and chives. Serve immediately!