Fluffy cloud eggs

A new and wonderful way to cook eggs.

This is one of my favourite weekend breakfast treats. Great for folk like me who are low in B12 and it is filling but low calorie. Bake the egg longer if you do not like runny yolks.

  • To prep

    7 min
  • To cook

    8 min
  • Level

    Medium
  • Servings

    1
  • 1 free range egg (large)
  • 1 slice of wholegrain bread
  • 1 small handful of grated cheese such as cheddar
  • Salt and pepper to season

Method

    Pre-heat the oven to 180c fan. Separate the yolk from the white. Make sure you keep the yolk whole.
    Whisk the whites until they form stiff peaks.
    Lightly toast the bread.
    Place the bread on a baking sheet. Put 3/4 of the white on top of the bread. Make a well and add the yolk full. Now top off with the rest of the white and seal in the yolk.
    Season the egg and sprinkle the cheese on top. Bake for 8 minutes or longer. ( 8 minutes should keep the yolk runny)

Equipments

  • Electric whisk
  • Serving spoon
  • Baking sheet

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