makes 8 egg clouds (2 per serving) · prep time: 10 minutes cook time: 6 minutes
These egg clouds are one of my favorite ways to jazz up my morning breakfast routine and get new flavors and textures from my eggs. They are also a great way to get kids excited about eating eggs for breakfast.
• 8 large eggs
• ¼ cup shredded sharp white cheddar cheese
• ¼ cup full-fat sour cream
• 1 teaspoon garlic powder
• 2 fresh chives, sliced, divided
• 2 teaspoons salted butter
1.Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2.Separate the eggs, pouring the whites into a large mixing bowl and each yolk into a small ramekin or bowl.
3.Using an electric hand mixer or a stand mixer, whip the egg whites until they are fluffy and stiff peaks start to form.
4.Using a rubber spatula, gently fold the cheese, sour cream, garlic powder, and half of the chives into the whipped egg whites.
5.Spoon the mixture into 8 separate mounds on the prepared baking sheet. Use a large spoon to make a well in the center of each cloud. Gently pour an egg yolk into each well.
6.Bake for 6 minutes, or until the egg clouds are golden brown on top and the yolks are set.
7.Place ¼ teaspoon of butter on top of each yolk, then garnish with the remaining chives.
tip: Try mixing things up a bit and adding some chopped bacon or crumbled sausage to the egg white mixture.
CALORIES: 214 | FAT: 16 g | PROTEIN: 15 g | TOTAL CARBS: 2.3 g | DIETARY FIBER: 0 g | NET CARBS: 2.3 g