The lightest and fluffiest eggs on clouds served on toasted buttered crumpets with baked beans, buttery sweetcorn, crispy fried paprika potatoes, fresh strawberries and blueberries.
Ingredients:
- Eggs – 4 or as per requirement (separate whites into one big bowl and yolks individually into espresso cups or small bowls)
- Chives – a few stalks (sliced finely) or herb of your choice
- Salt – to taste
- Cracked black pepper – to taste
- Dried red chilli flakes – to taste
- Parmesan – to taste, grated (optional)
To season:
- Salt
- Cracked black pepper
- Chopped chives
Method:
Whip up the egg whites into stiff peaks using a hand whisk, electric beater or standing mixer.
Gently fold in salt, pepper, chilli flakes, and Parmesan, making sure not to mix too much as you don’t want the egg whites to go flat.
Line a baking sheet with parchment paper and spray lightly with a little cooking oil.
Spoon the egg white mixture into 4 roughly equal mounds onto the baking sheet.
Use the back of the spoon to make little wells in the centres.
Bake in pre-heated oven at 230 Degrees C / 450 Degrees F for 2 minutes.
Remove tray and pour the egg yolks into the centres and place back in the oven for another 3 minutes for runny yolks or longer for firmer yolks.
Season the yolks with salt and pepper and sprinkle more chopped chives all over and serve immediately.
Notes:
There are different times for cooking these in the oven in YouTube videos. I am just sharing with you what worked for me. You can adjust cooking times to your requirement.