Cloud egg bacon cheese (Print Version)
# Ingredients:
01 -
4 large eggs.
02 -
50 grams of shredded cheese.
03 -
6 thin slices of bacon (or a slice of ham).
04 -
A teaspoon of dried mixed herbs.
05 -
Salt and pepper to taste.
06 -
A handful of lamb's lettuce (for plating).
07 -
Leftover potatoes (as a side).
# Instructions:
01 -
Heat the oven to 220 °C (around gas mark 7-8).
02 -
Split up the egg whites and yolks. Put each yolk into its own little dish.
03 -
Throw in a pinch of salt and beat those whites until they're nice and firm. Carefully fold in the bacon, shredded cheese, and those dried herbs with a spatula.
04 -
On a baking sheet lined with parchment paper, spoon out 4 fluffy mounds of whipped egg whites. Use the back of a spoon to make a little hollow in the middle of each one.
05 -
Pop them into the 220 °C oven and bake for about 6-7 minutes, just until the edges start to lightly toast.
06 -
Take the tray out and gently drop a yolk into the center of each hollow. Sprinkle salt and pepper over the yolks.
07 -
Slide the tray back into the oven for another 3 minutes at 220 °C. This will warm up the yolks just right.
08 -
Lay each cloud egg on a bed of lamb's lettuce. Pair it with sautéed potatoes or a veggie of your choice.
# Notes:
01 -
Best eaten right away.
02 -
Adjust the yolk-cooking time if you prefer it softer or firmer.