Baked eggs are a yummy alternative to over-easy, fried, poached, or hard-boiled, and seeing as Cloud Eggs have taken over baking and Instagram trends, we just had to try them and list the recipe here. Eggs are a great source of protein, vitamin D, and lutein (an essential nutrient for eye health) and are an easy staple in the kitchen. When purchasing eggs, be sure to choose eggs in a moulded fibre carton that is 100% recyclable, compostable, and biodegradable. Choose this over plastic or styrofoam cartons when shopping for the recipe.
INGREDIENTS
Nonstick cooking spray
4 large eggs
Bacon or ham, sliced (optional)
½ cup grated Parmesan (optional)
Salt
Pepper
4 slices of buttered toast, for serving
Chives (optional)
DIRECTIONS
- Preheat the oven 400 degrees. Line a baking sheet with parchment paper and coat with nonstick cooking spray.
- Separate egg whites and yolks, placing egg whites in a large bowl and yolks in a small bowl. Optional: gently fold in slides bacon or ham and Parmesan cheese.
- Add a pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks appear about 3 minutes
- Spoon 4 mounds of egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the egg whites until they are firm and lightly golden, about 3 minutes.
- Carefully spoon an egg yolk into the center of each egg white and season with salt and pepper. Back until yolks are just set while still being runny, about 3 minutes more.
- Serve on top of buttered toast. Optional: garnish with chives.
