a.k.a super classy Green Eggs and Ham. Because I’m feeling cheeky today and I wanted to try this whole cloud egg thing.
If you haven’t been on the internet lately, you might not have seen them yet, but Cloud Eggs have been blowing up my Instagram and Facebook feeds for the last week and I just HAD to give them a try.
I know, I know. Blegh, food trends. But hey, frosé ended up being delicious, so as long as the next trend isn’t electric blue or covered in glitter ( I’m looking at you, Unicorn foods ), I might have to keep trying them out just for fun.
The egg whites are super airy, even after they are baked. The pesto packs them with flavor ( but the oil in the pesto means you have to fold very, very carefully into the stiff peaked egg whites ). Don’t be afraid though, it’s still a super easy method, just a super easy … gentle … method.
A little salty prosciutto makes each of these little Cloud Eggs complete. I only made four, but you could easily double or triple this recipe for a crowd. I think I just might have to do that for my next brunch party!
What do you think about all of these food trends these days? Have you tried cloud eggs?
- 4 eggs, yolks and whites separated
- ¼ cup prepared refrigerated pesto
- 4 paper thin slices of prosciutto
- salt, to taste
- Preheat the oven to 450 degrees F.
- Beat the egg whites until fluffy and stiff peaks form.
- Two tablespoons at a time, gently fold the pesto into the egg whites.
- On a sheet pan lined with parchment paper, make four mounds of egg whites. In the center of each egg white mound, make a well large enough for one egg yolk.
- Bake in a 450 degree F oven for 5 minutes.
- Place one slice of prosciutto in each well. Gently place one egg yolk in each well. Season with salt. Bake for 5 more minutes.