ITALIAN CLOUD EGGS
Steps:
- Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form., In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 6g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 234mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
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Soni Lama
[email protected]I'm so glad I found this recipe. Cloud eggs are now one of my favorite breakfast dishes.
Chandrima Dev nath
[email protected]These eggs are a great way to get your kids to eat their eggs. My kids love the way they look, and they always ask for seconds.
DEEPAK KUMAR
[email protected]I love that these eggs are so versatile. You can serve them with anything from fresh fruit to roasted vegetables. They're also a great addition to a brunch buffet.
AZIZ Khan AZIZ Khan
[email protected]These eggs are a great way to use up leftover egg whites. I usually make a batch of cloud eggs on the weekend, and then I eat them for breakfast throughout the week.
Md Ontar
[email protected]I added a pinch of salt and pepper to the egg whites before baking them, and they were delicious. I also served them with a side of salsa, which was a great addition.
John Eric
[email protected]I substituted almond milk for the regular milk, and they turned out great! This is a great recipe for people with dairy allergies.
Areum Park
[email protected]My cloud eggs didn't turn out as fluffy as I expected. I think I might have overbeaten the egg whites.
Mehak Ghouri
[email protected]I had a hard time getting the egg whites to reach stiff peaks. I ended up having to beat them for several minutes longer than the recipe said.
A3sha S
[email protected]These eggs were a bit bland for my taste. I think I would have liked them better if I had added some herbs or spices to the egg whites before baking them.
Matt Delorme
[email protected]I was skeptical about these eggs at first, but I'm so glad I tried them. They were so light and airy, and they had a beautiful golden color. I served them with avocado toast, and they were the perfect breakfast.
Salty Shark
[email protected]These eggs were a little more work than I expected, but they were definitely worth it. They were so fluffy and delicious, and they looked so impressive on the plate. I'll definitely be making them again for special occasions.
Voreece Serrano Soto
[email protected]I've made these cloud eggs several times now, and they're always a hit. They're so easy to make, and they're a great way to use up leftover egg whites. I love serving them with fresh berries and a dollop of yogurt.
Elone Sonita
[email protected]I followed the recipe exactly, and my cloud eggs turned out beautifully. They were so fluffy and light, and they had a lovely golden color. I served them with roasted vegetables, and they were a delicious and healthy meal.
EH Arman
[email protected]These eggs were so easy to make, and they turned out perfectly. I love that they're a healthier alternative to traditional fried eggs, and they're just as delicious.
Sadiaera Sadia
[email protected]I'm not a huge fan of eggs, but these cloud eggs were surprisingly delicious. They were so airy and delicate, and they melted in my mouth. I'll definitely be making them again.
Fred Scott
[email protected]These cloud eggs were a hit with my family! They were so light and fluffy, and they had a beautiful golden color. I served them with fresh fruit and toast, and they were the perfect start to our day.