It’s no secret that I love eggs. They’re so versatile and such an easy go-to for a quick meal any time of day. This recipe basically reaffirmed all of these beliefs.
Somehow, I ended up with a Rachel Ray subscription…now while I know I’m not in the majority if you look at how much branding this woman has, she just doesn’t fit my style. But I have the mag, I may as well thumb through it.
And I’m glad I did.
The minute I saw this recipe, I knew I had to make it.
Given my affinity for eggs, I’m a little disappointed in myself that I never thought of this. Eggs baked in their own whites. Brilliant. Hands on time is a little involved, but it cooks up super-quick once you’re all prepped. Perfect for a weekend breakfast, brunch or even an easy breakfast for dinner.
Eggs in Clouds
adapted from Every Day with Rachel Ray
- Egg – white and yolk in separate bowls. If cooking more than one egg, all whites in one large bowl, yolks in individual bowls.
- Bacon – cooked and crumbled
- Chive – chopped. Fresh is preferred but dry will do.
- Cheese of choice – shredded. I used Romano.
- Salt and pepper to taste.
- Preheat oven to 450 degrees.
- Whip whites until stiff peaks form. Fold in bacon, chive and cheese.
- Spoon onto baking sheet. I used a Silpat to prevent sticking. Create a deep well in each eggy mound with the back of a spoon. Bake for 3 minutes.
- Take out baking sheet. Carefully slide yolk into each mound. Salt and pepper and return to bake for another 3 minutes or until yolk is just set.