When you’re eating low carb, you tend to eat a lot more eggs. They can get boring quickly. Mix it up with these cloud eggs.
What are cloud eggs? They’re basically like a baked egg with soft meringue. Kind of like poached eggs, but easier to make, and so much more impressive.
Cloud eggs aren’t just for those eating a low carb diet like Keto, Paleo. or whole 30 though. Nope. They’re perfect for anyone that loves breakfast. Cloud eggs also make for a perfect brunch food, since you can make a large batch of them at a time, and they’re oh so showy.
Cloud Eggs with Asiago and Chives
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There are a couple things you’ll need to make this recipe easier. First is a good hand mixer. You can use an immersion blender, too, but I prefer a mixer for whipping egg whites. You’ll also want to use a good quality Asiago cheese. You don’t have to break the bank, but use something decent. You’ll also want some little glass or plastic dishes. Keeping the egg yolks separated will make this dish go so much smoother.
Serves 4
Save RecipeIngredients
- 4 large eggs
- 3 oz. Asiago cheese, finely grated, divided
- 3 T. fresh chives, finely chopped, divided
- Salt and black pepper, to taste
Instructions
- Place your oven rack in the center position. Preheat oven to 450°F and line a large, rimmed baking sheet with parchment paper and set aside.
- Crack and separate eggs, placing the whites in a large mixing bowl and reserving the yolks in another bowl. For the best results, place each egg yolk in their own individual bowl.
- Season egg whites with salt and pepper, to taste.
- Using a hand mixer or immersion blender, beat the egg whites until stiff peaks form. Scrape the sides of the bowl with a spatula while blending to incorporate all of the egg white.
- Gently fold in 2 oz of the Asiago cheese and 2 TBSP chives into the bowl, taking care not to deflate the egg whites in the process.
- Spoon the whipped egg white mixture onto the prepared baking sheet into four piles, leaving plenty of room between each mound. With the back of a spoon, create an indent in the center of each mound and bake for 3 minutes.
- After 3 minutes, remove from oven and transfer reserved yolks into the indent of each mount. ake half of the remaining cheese and chives, and lightly sprinkle each egg. Return to oven and bake another 3 minutes or until yolks are set and egg whites are golden brown.
- Remove egg clouds from oven and sprinkle with remaining cheese and chives and serve immediately.
This recipe makes 4 eggs, but can easily be doubled. There you go. I think the hardest part of these cloud eggs is separating the eggs. They’re Keto friendly, and could easily be snuck in for Paleo or Whole 30.
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