Cloud Eggs or Eggs-in-a-Cloud
Makes a great low carb breakfast or serve the cloud eggs on top of toast or english muffins.
Servings: 4 servings
Calories: 142kcal
Ingredients
- 4 large Eggs
- 1/4 cup (25 g) Parmesan Cheese , grated
- 3 Tablespoons (45 ml) minced Parsley or Chives
- 2 slices cooked Bacon , crumbled
- Kosher Salt or Sea Salt , to taste
- Black Pepper , to taste - fresh cracked if possible
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper and grease or spray with cooking spray. Set aside.
- Separate the egg whites from yolks by placing the egg whites in large bowl and place the 4 yolks in separate small bowls.
- Using either a stand or hand mixer, whip whites until stiff peaks form. Fold in the parmesan cheese, parsley/chives, bacon pieces and a pinch of salt.
- Spoon the egg white mixture into 4 mounds on the parchment lined baking sheet. Using the back of the spoon, create a small dent or well in the center of each mound.
- Bake for about 3-5 minutes. Remove egg whites from the oven and then gently place an egg yolk in the hole of each egg cloud. Season with salt and pepper.Bake for another 2-3 or until the eggs are set the way you like it. Serve with toast or eat them as they are for a great low-carb breakfast!
Nutrition
Calories: 142kcal | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 197mg | Sodium: 245mg | Potassium: 107mg | Vitamin A: 570IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 1.1mg