Cloud eggs are a simple but delicious way to start your day. Simply whip up the egg whites, form cloud or nest shapes with the whipped egg whites, and plop the egg yolk in the centre, and bake.
Cloud eggs are a simple but delicious way to start your day. Simply whip up the egg whites, form cloud or nest shapes with the whipped egg whites, and plop the egg yolk in the center, and bake.
- 4 British Lion Eggs separated
- 25 g Parmesan finely grated, plus extra for garnish
- 100 g Wafer thin ham finely shredded
- 1 tbsp Chives plus extra to garnish
- 1 tbsp Olive oil
- 100 g Baby spinach slightly wilted
- Salt and freshly ground black pepper
Preheat the oven to 220ºC/Gas Mark 7. Line a large baking tray with baking parchment.
Whisk the egg whites with an electric whisk in a large, clean bowl with some seasoning until stiff.
Using a large metal spoon, fold in the Parmesan, ham and chives. Place four mounds of egg whites onto the prepared baking sheet. Using the back of a spoon, create a slight dip in the middle of each.
Bake for 3-4 minutes, then slide the egg yolk on top and bake for a further 3-4 minutes, until the egg whites are golden.
While the eggs are baking, heat the olive oil in a frying pan over a medium-high heat, then add the baby spinach and a pinch of salt and pepper. Cook until just starting to wilt.
Serve the cloud eggs, scattered with extra chives and Parmesan cheese, with the wilted spinach