Cloud Eggs Brunch (Printable)

Whipped whites baked into airy clouds that cradle soft yolks — quick, elegant gluten-free brunch.

# What You Need:

→ Eggs

01 - 2 large eggs

→ Seasonings

02 - 1/8 teaspoon salt
03 - 1/8 teaspoon freshly ground black pepper

→ Optional Additions

04 - 2 tablespoons finely grated Parmesan or cheddar cheese
05 - 1 tablespoon finely chopped chives or parsley

# Steps:

01 - Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
02 - Separate the egg whites and yolks carefully, keeping the yolks whole. Place each yolk in a small bowl.
03 - In a clean mixing bowl, whisk the egg whites with an electric mixer on high speed until stiff peaks form.
04 - Gently fold in the salt, pepper, and any optional cheese or herbs.
05 - Spoon the whipped egg whites onto the prepared baking sheet in two mounds. Use the back of a spoon to create a deep well in the center of each cloud.
06 - Bake the clouds for 3 minutes, then remove from the oven.
07 - Carefully place a yolk into the center of each cloud. Return to the oven and bake for another 3–5 minutes, until the yolk is just set but still runny.
08 - Serve immediately, garnished with extra herbs if desired.

# Expert Advice:

01 -
  • Your breakfast gets an instant upgrade with a dramatic look that takes barely more effort than fried eggs
  • They're so light and satisfying that you'll find yourself craving them for both quiet mornings and special brunches
02 -
  • Trying to rush the egg whites leads to floppy clouds that fall apart as soon as you pull them from the oven
  • Adding finely grated cheese makes the clouds extra golden and savory—skip at your own risk
03 -
  • Room temperature eggs whip up faster and fluffier, making cloud building a breeze
  • A gentle hand folding in cheese or herbs preserves all those precious air bubbles you've created
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