What I love most about cooking with eggs is the enormous range of options which these little oval packages of joy can provide. In fact, traditionally those pleats in a chef’s hat would represent all of the ways that an egg can be cooked, and they would have had 100 pleats to show this. Now, I am not sure that I could cook eggs in 100 different ways, but of all the ways that I do know, my favorite is Eggs in the Clouds, a beautiful breakfast option which tastes great, looks impressive, and is actually pretty easy to prepare, so let’s get into it.
What You’ll Need
If you are making this breakfast treat for two then you will need the following:
- 2 large free range eggs
- 1 bunch of chives
- 50 grams of streaky bacon
- 1 baking tray
- Greaseproof paper
- 2 cups
- 1 mixing bowl
- Hand or electronic whisk
- Sourdough Loaf
Get online, order your ingredients on www.mercato.com ( the best option in the US) and let’s get started.
Preheat your oven to 190 degrees before you do anything else. Take your eggs and separate the whites from the yolks, place those yolks into the cups, and make sure that they don’t break. Once this is done you need to chop up your bacon into lardon-sized chunks, and fry them up until they are crunchy, dry as much of the grease off as you can and set aside.
Now it is time to whisk up those egg whites until they form soft peaks, naturally this is easier with an electronic whisk, but with some arm-work you can do this manually. Once formed, stir in your bacon pieces and the chopped chives, just fold these in as you don’t want to take air out of the egg mix.
Now put your greaseproof paper onto the baking tray, and begin to spoon out the egg mix. What you are essentially looking to do here is make two circles on the tray with your egg mix, and then place the back of a spoon into the center of each to form small holes, once done, get them straight into the hot oven.
After 15 minutes you’ll see that the egg whites have risen and are starting to fluff up and brown. Once you see this, take the eggs out of the oven, and place the yolks in the holes that you formed in the egg whites. Place back into the oven for 5 minutes. Whilst the eggs are finishing up, lightly toast a couple of slices of sourdough bread and dress them with a couple of drops of olive oil. Take your eggs out and place them on top of the toasted sourdough, and serve. The yolk should be runny, the whites should be puffy and visually this should be a dish which puts a smile on anyone’s face.