Egg in a cloud

By Shahir Massoud
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Whip the whites into a "cloud", bake it for a few minutes, add the yolk to finish cooking. Serve on toast for a yummy twist on basic eggs for tomorrow's breakfast. 



  • 8 eggs
  • 8 slices of brioche
  • Drizzle of olive oil
  • Salt and black pepper, to season


  1. Preheat your oven to 375° F. 
  2. In a bowl, separate the eggs and add just the whites. Leave the yolks in the cracked half shell for later. Whip the whites until they form stiff peaks. 
  3. Place the bread on a parchment-lined baking sheet, then dollop the whites onto each piece. Create an indentation in each dollop, then drizzle on some olive oil along with salt and pepper. 
  4. Bake without the yolks for six to seven minutes, or until the whites just begin to brown and firm up. 
  5. Remove the baking sheet, then place the yolks in each indentation then return to the oven for another seven to eight minutes. Remove and enjoy! 

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