Cloud Eggs

• 8 large eggs
• 4 strips cooked bacon, crumbled
• 1/2 cup finely grated cheddar
• 1 tablespoon thinly sliced chives plus more for garnish

salt and pepper to taste

1. Preheat oven to 350˚F.
2. Carefully separate egg whites from yolks (try not to break the yolks).
3. Using an electric mixer, beat egg whites until medium peaks form.
4. Gently fold in bacon, cheese, chives, salt, and pepper until just combined.
5. Drop spoonfuls egg whites mixture onto a prepared baking sheet, (using cooking spray or brushing oil onto the baking sheet) making 8 mounds, about 2 inches apart.
6. Create a well in the center of each egg white mound with the back of a spoon, so you have a little nest of egg whites.
7. Bake egg whites for 4minutes.
8. Remove from oven and place a yolk into each well.
9. Place tray back into oven and bake for an additional 1 to 2 minutes.
10. Remove from oven and top with sliced chives and sea salt. Serve.
11. Preheat oven to 350˚F.
12. Carefully separate egg whites from yolks (try not to break the yolks).
13. Using an electric mixer, beat egg whites until medium peaks form.
14. Gently fold in bacon, cheese, chives, salt, and pepper until just combined.
15. Drop spoonfuls egg whites mixture onto a greased baking sheet, making 8 mounds, about 2 inches apart.
16. Create a well in the center of each egg white mound with the back of a spoon.
17. Bake egg whites for 4minutes. Remove from oven and place a yolk into each well.
18. Place tray back into oven and bake for an additional 1 to 2 minutes.
19. Remove from oven and top with sliced chives and sea salt. Serve.

Tips and Tricks for Cloud Eggs Success

Make sure the whites are in a large bowl, as the volume will more than triple in size, once the whites are beaten to stiff peaks.

If you’re nervous about the yolks popping, place them individually into lightly greased small bowls to make the transfer back onto the egg whites a little easier.

Don’t over-bake the whites! This will cause them to be chewy and slightly deflated.

You can use parchment paper to line the baking sheet, but I would still recommend using a little cooking spray or oil over the parchment to ensure the baked whites won’t stick.