Eggs in clouds, two ways

Eggs in clouds are a perfectly heavenly breakfast, made by whipping the eggs whites until fluffy, before returning the yolk to its rightful place and baking until just cooked. If you like eggs, you will love these, I promise.

Throughout this year, I’m working with British Lion Eggs to create a series of #EggCentric recipes: healthy egg-based recipes that are fresh, tasty and quick to prepare – perfect for busy family life. Every recipe in the series will use only store cupboard ingredients, or items commonly found in a family fridge.

Here’s how to make eggs in clouds two ways, either elegantly simple with chives, or pepped up with crushed chillis and a sprinkling of spring onions.

Ingredients

• 6 British Lion medium eggs
• small bunch of chives, finely chopped
• 1/4 tsp crushed chilli flakes
• 2 spring onions, finely sliced
• salt and pepper

Instructions

Preheat the oven to 200C (400F/180C fan). Separate the yolks and whites into two separate bowls, being careful to keep the yolks whole.

Whisk the egg whites until stiff peaks form.

Mark down the middle of the mix with a spoon so that you only use half for these (they’re going to be your chive version) and gently spoon onto a greaseproof baking sheet creating three little clouds.

Gently place a yolk in the centre of each one.

Sprinkle generously with chives.

Bake for about 7 minutes until just golden at the edges.

Sprinkle with salt and pepper to taste. Transfer to your plate and enjoy!

For the spicy clouds, gently fold the chilli into your remaining egg whites.

Spoon on to the greaseproof tray as before.

And get those lovely egg yolks back where they belong.

Bake for 7 minutes, sprinkle with sliced spring onions and enjoy!

Here’s the whole recipe again in an easy, printable format.

Eggs in clouds, two ways

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Servings: 6

Author: Emily Leary

Fluffy eggs whites and gooey yolks, baked to perfection.

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Ingredients

• 6 British Lion medium free range eggs
• small bunch of chives finely chopped
• 1/4 tsp crushed chilli flakes
• 2  spring onions finely sliced
• salt and pepper

Instructions

• Preheat the oven to 200C (400F/180C fan). Separate the yolks and whites into two separate bowls, being careful to keep the yolks whole.
• Whisk the egg whites until stiff peaks form.
• Mark down the middle of the mix with a spoon so that you only use half for these (they're going to be your chive version) and gently spoon onto a greaseproof baking sheet creating three little clouds.
• Gently place a yolk in the centre of each one.
• Sprinkle generously with chives.
• Bake for about 7 minutes until just golden at the edges.
• Sprinkle with salt and pepper to taste. Transfer to your plate and enjoy!
• For the spicy clouds, gently fold the chilli into your remaining egg whites.
• Spoon on to the greaseproof tray as before.
• And get those lovely egg yolks back where they belong.
• Bake for 7 minutes, and enjoy!

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Course: Breakfast

Keywords: eggs

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If you enjoyed these eggs in clouds, why not try out the other recipes in my #EggCentric series: sweet breakfast omelette and courgette and whole wheat pasta with poached egg.