Main dish, vegetarian
Parmesan Cloud Eggs
Overview
These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.
Prep time
25
Cook Time
0
Total Time
25
Nutritional Information
Makes:
4 Servings
Calories
94kcal
Added sugars
0g
Carbohydrates
1g
Fat
6g
Saturated Fat
2g
Monounsaturated Fat
2g
Protein
8g
Cholesterol
190mg
Dietary Fiber
0g
Potassium
89mg
Sodium
198mg
Total sugars
0g
Instructions
STEP 1 Preheat oven to 450° F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray.
STEP 2 Separate egg whites from the yolks, placing each yolk in an individual small bowl. Beat all of the egg whites and salt in a mixing bowl with an electric mixer on high speed until stiff.
STEP 3 Gently fold Parmesan and scallions into the beaten whites with a rubber spatula. Make 4 mounds (about 3/4 cup each) of egg-cheese mixture on the prepared baking sheet. Make a well in the middle of each mound with the back of a spoon.
STEP 4 Bake the egg whites until starting to lightly brown, about 3 minutes. Remove from oven. If the well has filled in during baking, use the spoon to recreate it. Gently slip a yolk into each well. Bake until the yolks are cooked but still runny, 3 to 5 minutes more. Sprinkle with pepper. Serve immediately.
© Meredith Corporation. All rights reserved. Used with permission.
Ingredients
4 large eggs , whites and yolk separated
Pinch of salt
¼ cup finely grated Parmesan cheese
1 scallion , finely chopped
Ground pepper to taste
