Cloud Eggs

And now for something completely different…Cloud Eggs!

This was a new one for me. Preheat your oven to 400°. Separate the whites from the yokes of 2 eggs. Whip the yokes to stiff peaks. A hand mixer works well here.

Fold the whites onto a baking sheet lined with parchment paper. Make an indentation for future yoke placement. Put into the oven for about 8 minutes, you want the a little golden, like a meringue.

Place the yokes in the indentation. Season as you like, I crushed on some black pepper and dusted mine with Spanish paprika. Put back into the oven till the reach a level of done-ness you are happy with. Mine took about 5 minutes.

You can serve it any way you like. I put mine on toast with a slice of Black Forest ham and topped it with a Mornay sauce, black pepper and fine grated Gruyere cheese.

It was delightfully fluffy!