Apparently I’m a little behind the times with the cloud egg trend. I read an article a month or two ago about Instagram feeds blowing up with cloud eggs because, at that time, I’d never even heard of them! My Instagram feed still has not been flooded with images of cloud eggs….hmmm, maybe I just don’t follow the trend setters, or the bandwagon-ers, yep, using that as a word. And so I guess I’m now jumping on the bandwagon by posting cloud eggs. Cloud eggs are very versatile with your add-ins. I wanted to share one of my favorite combos of Cloud Eggs with Cheddar, Chives, and Bacon.
Eggs are my go-to breakfast and I pretty much always recommend that my patients eat eggs for breakfast. Eggs are the perfect combination of protein and fat for a meal (breakfast, lunch or dinner!). I eat eggs almost every morning. They’re one of the only things that will keep me full for hours.
Because I eat eggs almost every morning and recommend eggs to people, I’m always looking for new ways to consume eggs. A lot of people tell me that they can’t eat eggs every day, too boring. Which I find amusing because I’d say that majority of the people I counseling on nutrition, eat the same thing for breakfast everyday anyway; it’s just usually cereal. You can prepare eggs so many different ways and add an endless amount of ingredients to eggs to mix things up.
Anyway, cloud eggs are a different and delicious way to prepare eggs. Maybe not something you’d do every morning, but definitely something to throw into the egg mix. And cloud eggs look pretty, very pretty! Let me know if you’ve tried them and what you think!
- 4 eggs
- 1/4 cup sharp white cheddar cheese grated
- 2 slices of bacon
- 1/4 cup chives diced
- Salt and pepper to taste
Preheat oven to 400 degrees.
Cook bacon until crispy, then remove from pan and let cool. Finely chop.
Line a baking sheet with parchment paper.
Next, separate egg yolks and whites.
Place whites in a stand mixer with whisk attachment. Beat eggs whites on high speed until stiff peaks form, about 2 minutes or so.
Fold cheese, half of the bacon, and half of the chives into eggs whites.
Scoop eggs whites onto parchment lined baking sheet, making four mounds. Make an indentation in the eggs white for the yolk.
Bake egg whites for 3 minutes at 400 degrees and then remove from oven. Next place the egg yolks in the indentation in the egg whites. Bake for an additional 3-4 minutes. Remove from oven.
Finally, top with remaining chopped bacon, chives, salt, and pepper.
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