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Egg in a cloud
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.
SERVES
4
TO
6
Ingredients
- 8 eggs
- 8 slices of brioche
- Drizzle of olive oil
- Salt and black pepper, to season
Directions
- Preheat your oven to 375° F.
- 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.
- 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.
- Bake without the yolks for six to seven minutes, or until the whites just begin to brown and firm up.
- 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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