Breakfast and Brunch Recipe — Cloud Eggs

This recipe for cloud eggs, centuries old, was developed in France, called Eggs in Snow, or Oeufs a la Neige. It's a show-stopping brunch dish that is actually ridiculously easy to make.

Ingredients

• 2 eggs, separated
• salt and ground black pepper to taste
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon chopped fresh chives

Cooking Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Beat egg whites, salt, and pepper in a bowl with an electric mixer until stiff peaks form. Fold Parmesan cheese in gently.
3. Make 2 mounds of egg whites on the prepared baking sheet. Create a small indent in the centre of the egg whites with the back of a spoon.
4. Bake egg whites in the preheated oven until lightly browned, 2 to 3 minutes. Remove egg whites from the oven and carefully place 1 yolk in the centre of each indent. Place back in the oven until yolks look set, about 3 minutes.
5. Carefully remove cloud eggs from the parchment paper with a spatula or fish slice; slide onto plates. Sprinkle chives on top.

Nutrition Facts

• calories84.6
• carbohydrateContent0.6 g
• cholesterolContent168.1 mg
• fatContent5.8 g
• proteinContent7.5 g
• saturatedFatContent2.2 g
• sodiumContent215.6 mg
• sugarContent0.4 g