Eggs in a Cloud - Dress up Your Brunch!

By blueeyes8960 | Life - Don't TALK About it, BE about it! | 9 Nov 2019

Eggs are a versatile and economical protein choice for people everywhere. There used to be a big uproar about too much cholesterol in eggs - don't eat too many, they are bad for your health! Now that way of thinking has changed again. While it's true that eggs are high in cholesterol, that doesn't mean that eating them will raise your cholesterol count. In fact, eating eggs consistently leads to elevated levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases.

In addition, eggs are one of nature's most perfect foods.

This is what you will receive in just one large boiled egg for only 77calories and 6 grams of protein:

Vitamins A, B2, B5, B6, B12, E, and K.
Folate
Phosphorus
Selenium
Calcium
Zinc

It doesn't get much better than that. Combine that with all the easy ways to prepare them and all the recipes that they are a staple ingredient in and you will see why eggs are often called the perfect superfood.

EGGS IN A CLOUD

This recipe has been around for centuries, originating in France as a dish called "eggs in snow". It has recently found new popularity as an easy to prepare and a visually pleasing dish that will make hubby happy or impress guests at a Sunday brunch.

Here are the ingredients:

4 large eggs (organic are the best for you)
pinch of sea salt
4 Tablespoons of Romano cheese
1 tsp chopped thyme
1 1/2 tsp chopped chives (not shown in the picture - I didn't have any on hand!)
1/4 t black pepper, plus pinch as garish

Instructions:

Preheat your oven to 450 degrees F. Line a baking pan with parchment paper.
Separate the egg whites from the yolks and place the whites in a large bowl for beating and the yolks in a smaller bowl to add later.

Add the salt to the egg whites and beat with a mixer until stiff. Fold in the remaining ingredients, except the yolks.

Spoon the mixture onto the parchment paper in equal rounded mounded then make an indention in each mound sufficient to hold a yolk.

Bake your "clouds" for 3 minutes and remove from the oven. This is what they look like at this stage:

Slip a yolk carefully into each "cloud" and return to the oven to bake until the yolks are set but still runny, 3 - 5 minutes. Garish with a sprinkle of black pepper and serve immediately.