Lissa’s Sunny Egg Clouds RecipeMay 25, 2012
Lissa’s Sunny Egg Clouds Recipe
- 4 fresh farm eggs, separated
- 2 slices thin deli ham, cut into small pieces
- aged asiago, finely shredded
- chives or scallion tops, sliced thinly
- additional ham, asiago and scallions for garnish
Preheat oven to 450. (We used a toaster oven.) Beat the egg whites until soft peaks form—you want the “clouds” to hold their shape when you place them on a baking sheet. Fold in ham, asiago and scallions , then spoon out four clouds onto a parchment-lined baking sheet. Make a little divot in the center, large enough to hold a yolk later.
Bake for about 2 minutes–the time will vary depending on the size of your eggs and your clouds, but it should be slightly browned. Remove from the oven and add one yolk to the center of each cloud, in the divot you made. Put them back into the hot oven for another two minutes or so, or until done.
Plate up. The old recipe calls for putting the clouds on toast, but we liked them without toast. Garnish and serve.
There are many ways to prepare this to your family’s tastes. For instance, I keep thinking about a southwest style with finely diced peppers, tomatoes and onions folded in, and then topped with avocado, salsa and sour cream! Or maybe I’ll fold in crumbled bacon and cheddar, then top with caramelized onions. How about smoked salmon and provolone topped with roasted garlic beaten into cream cheese?