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    Home » Pesto Prosciutto Cloud Eggs

    May 13, 2017 Basil

    Pesto Prosciutto Cloud Eggs

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    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.

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    Pesto Prosciutto Cloud Eggs

    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.

    Pesto Prosciutto Cloud Eggs

    Getting all yolked up

    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.

    Pesto Prosciutto Cloud Eggs

    About to go into the oven for round two.

    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.

    Pesto Prosciutto Cloud Eggs

    Fresh out of the oven

    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!

    Pesto Prosciutto Cloud Eggs

    What do you think about all of these food trends these days?   Have you tried cloud eggs?

    Pesto Prosciutto Cloud Eggs

    A classy version of green eggs and ham with delightful flavors of basil, garlic, parmesan, and salty Italian ham.
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    Course: Breakfast, Brunch
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 cloud eggs
    Author: Basil and Bubbly

    Ingredients

    • 4 eggs yolks and whites separated
    • ¼ cup prepared refrigerated pesto
    • 4 paper thin slices of prosciutto
    • salt to taste

    Instructions

    • 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.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!

     

    Cloud Eggs

    Pesto Prosciutto Cloud Eggs. Like a classier green eggs and ham hahaha

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    Comments

    1. Kelley @ Coastal Kelder says

      May 17, 2017 at 8:48 am

      I'm super intrigued by this - hadn't heard of cloud eggs before!

      Reply

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