Fluffy cloud eggs recipe

Fluffy cloud eggs recipe

This is a fantastic Sunday breakfast recipe from Kay’s friend Jonny Jeffery. It’s one of those classic family recipes – something his grandmother used to cook for the kids as a treat.

When Jonny cooked this for us, he served it with some delicious pan-fried chorizo, but you could try it with bacon, smoked salmon, black pudding or even some sautéed mushrooms.

Ingredients

  • 4 eggs
  • 4 slices of bread
  • 1 small handful of finely grated cheese - Cheddar, Parmesan, Emmental, whichever you prefer
  • 1 pinch salt and freshly ground black pepper
  • 4 eggs
  • 4 slices of bread
  • 1 small handful of finely grated cheese - Cheddar, Parmesan, Emmental, whichever you prefer
  • 1 pinch salt and freshly ground black pepper
  • 4 eggs
  • 4 slices of bread
  • 1 small handful of finely grated cheese - Cheddar, Parmesan, Emmental, whichever you prefer
  • 1 pinch salt and freshly ground black pepper

Details

  • Cuisine: English
  • Recipe Type: Breakfast
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Heat the oven to 190°C/375°F/gas mark 5.
  2. Separate the eggs, keeping the yolks whole, and whisk the egg whites into stiff peaks.
  3. Lightly toast the bread, then put the slices on a baking tray. Spread three-quarters of the egg white on to the semi-toasted bread.
  4. Make a small well in the egg white on each slice of bread, and pop in a yolk - one yolk per slice. Season each yolk with salt and pepper, then cover with the remaining egg white, making sure the yolk is sealed in.
  5. Sprinkle a teaspoon of grated cheese over each, then bake in the oven for 8-10 minutes, or until the top is nicely golden. This should give you a nice, runny yolk. If you prefer a firmer yolk, give it a little longer. Serve at once.

Recipe taken from Leon: Family & Friends 

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