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breakfast essentials: cloud eggs

Recipe by
Andy Anderson !
Wichita, KS

These are fun to make, and look and taste wonderful on your breakfast table. Your guests will think you worked so hard. I amped them up, by making them in individual serving dishes. Plus, I separated the protein from the egg whites, because it tended to deflate them. In addition, I added another cheese to the bottom of the dish; to make them extra yummy. So, you ready… Let’s get into the kitchen.

yield 1 serving(s)
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For breakfast essentials: cloud eggs

  • 1 lg
    farm-fresh egg
  • 1 pinch
    cream of tartar
  • 2 Tbsp
    parmesan cheese, finely grated
  • cooked breakfast sausage, bacon, or ham
  • 1 slice
    provolone or swiss cheese
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste

How To Make breakfast essentials: cloud eggs

  • 1
  • 2
    You will need an ovenproof baking dish about 4-inches (10cm) in diameter, with a 1-inch (2.5cm) side.
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Cook your breakfast sausage patty, bacon or ham, and reserve.
  • 5
    Place a rack in the middle position, and preheat the oven to 450f (230c).
  • 6
    Add a slice of provolone, or Swiss cheese to the bottom of a greased ramekin, or other small ovenproof bowl.
  • 7
    Add the sausage, bacon, or ham.
  • 8
    Crack the eggs, and separate the yolks from the whites.
  • 9
    Add the cream of tartar to the egg whites, and then manually whip them, or use a blender, until, stiff peaks begin to form.
  • 10
    Season with some salt and pepper, and gently fold in the parmesan cheese.
  • 11
    Evenly spread them into the ramekin.
  • 12
    Place in the preheated oven, and bake until they start to lightly brown, about 3 minutes.
  • 13
    Remove from the oven, make a small indentation in the middle, add the yolk, and sprinkle on a bit of salt and pepper.
  • 14
    Return to the oven, and bake until the yolk just begins to set, about 3 additional minutes.
  • 15
    Chef’s Note: I like my yolk a bit runny, so I take it out after about 2 minutes.
  • 16
  • So yummy
    Serve while still hot with some toast or yummy biscuits, and do not forget to remind your guests that the ramekin is hot. Enjoy
  • Stud Muffin
    Keep the faith, and keep cooking.

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