I yanked this recipe out of my Rachael Ray mag yesterday (no judgment) and knew that I would make it right away. At first I thought it was an egg perched on a biscuit (nothing wrong with that), but as I read the recipe, I realized the yolk was atop a pile of whipped egg whites. Egg whites! Brilliant.
Fold in some bacon and chives into the egg whites and spoon them onto a parchment-lined baking sheet. Bake for a few minutes, then slide the yolks onto the whites. Season with salt and pepper, and bake for another couple of minutes until the yolks are cooked.
Here’s what I used:
- 4 eggs
- 3 slices of bacon, cooked and crumbled
- 1/4 cup minced chives
- salt, pepper
Here’s what I did:
- Preheat the oven to 450.
- Separate your egg whites into a large bowl and the egg whites into 4 separate small bowls.
- Whisk the egg whites until you have stiff peaks. Gently fold in the bacon and chives, and spoon the egg whites onto a parchment-lined baking sheet. Make a little well in the center of each “cloud”, and bake for 3 minutes.
- Slide a yolk onto each cloud, season with salt and pepper, and bake for 3-4 minutes until the yolk is set.