Pesto Prosciutto Cloud Eggs
A classy version of green eggs and ham with delightful flavors of basil, garlic, parmesan, and salty Italian ham.
Servings: 4 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.