Cloud Eggs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 18 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 egg (s), size L or XL
- 2 teaspoons parmesan, grated
- pepper
- Rapeseed oil or sunflower oil
- 4 strips bacon
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat. Line 1 baking sheet with parchment paper and brush it with a little oil where the egg will be placed.
- Carefully separate the eggs and keep the yolks separately. Either in the halved egg shell or in an egg cup.
- Beat the egg whites until stiff. Carefully fold in the grated parmesan. Now place 2 piles on the oiled baking sheet, spread a little and use 1 tablespoon to form a hollow in the middle.
- Bake in the preheated oven for 5 - 6 minutes, the egg white will rise nicely in this time. Take out and slide 1 egg yolk into each of the hollows.
- Put in the oven for another 3 minutes. The egg yolk remains liquid during this time.
- In the meantime, fry the bacon until crispy. Serve 1 Cloud Egg, sprinkled with a little pepper, and 2 strips of bacon on each plate.
- It goes very well with baguette cut into strips, which you can dip into the liquid egg yolk.
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