Cloud eggsBy Chatelaine
- 4 eggs
- 1/4 tsp salt
- 1/3 cup finely grated parmesan
- PREHEAT oven to 425F, then line a baking sheet with parchment.
- SEPERATE egg whites from yolks into a large bowl. Keep yolks intact in a smaller bowl. Beat egg whites and salt with an electric mixer on high until stiff peaks form, about 3 min. Fold in parmesan. Divide mixture into 4 mounds about 3 in. wide on prepared sheet. Use the back of a spoon to make wells in centre of mounds.
- BAKE for about 2 min. Remove from oven and add a yolk to each well. Continue baking until whites are firm but yolks are still soft, about 3 more min. Serve on toast, if desired.
How to poach eggs
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Nutrition (per serving)
- 9 g,
- 1 g,
- 8 g,
- 337 mg.
- Excellent source of
- vitamin B12
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