April 20, 2012

Diveats - Eggs in Clouds

Last night I made something strange for dinner.  Strange and beautiful.
Using this recipe from Rachel Ray magazine, I made Eggs in Clouds.

It was so unique and really easy to make. 

First, whip together 4 egg whites until they form stiff peaks.
Then fold in scallions and cooked bacon.
Place 4 mounds of the mixture on parchment paper that has been sprayed with cooking spray. 
Form a deep well in the center of each mound to form a future home for egg yolks. 
Then bake for 3 minutes at 450 degrees.

I didn't make deep enough wells so some of my yolks spilt down the sides, but the taste was unchanged.
Speaking of the taste, next time I make these I will use a mixture of cheddar and pecorino ramano.  I thought using just the pecorino resulted in a delicious taste, but it was just a teensy bit too rich for my taste.  I think cheddar would tone it down and make it taste more like comfort food.

Then place a yolk in each egg white bed and bake for another 3 minutes, or until yolk is set.

Serve with toast and hot sauce and enjoy!

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