Cloud Eggs with Asiago Cheese & Chives
If you are tired of ho-hum eggs for breakfast, the recipe Cloud eggs with asiago cheese & chives come together in just a few minutes, and they taste lovely. Reach for this recipe whenever you have overnight guests or when you just want to jazz up your weekend brunch menu.
- 4 large eggs
- 3 oz. Asiago cheese, finely grated, divided
- 3 T. fresh chives, finely chopped, divided
- Salt and black pepper, to taste
- Position oven rack to center position. Preheat oven to 450°F and line a large, rimmed baking sheet with parchment paper and set aside.
- Crack and separate eggs, placing the whites in a large mixing bowl and reserving the yolks in another bowl.* Season egg whites with salt and pepper, to taste.
- Using a hand mixer or immersion blender, beat the egg whites until stiff peaks form. Scrape the sides of the bowl with a spatula while blending to incorporate all of the egg white.
- Gently fold in 2/3 of the Asiago cheese and chives into the bowl, being careful not to deflate the egg whites in the process. Spoon the whipped egg white mixture onto the prepared baking sheet into four piles, leaving plenty of room between each mound. With the back of a spoon, create an indent in the center of each mound and place baking sheet on center rack in preheated oven and bake for 3 minutes.
- After 3 minutes, remove from oven and transfer reserved yolks into the indent of each mount. Sprinkle each mound with half of the remaining cheese and fresh chives and return to oven and bake another 3 minutes or until yolks set, and egg whites are golden brown.
- Remove egg clouds from oven and sprinkle with remaining cheese and chives and serve immediately.*For Best results, reserve the egg yolks in small, individual dishes rather than in one more giant bowl.
When preparing Cloud Eggs, it is much easier to add the yolks to the baked egg white “clouds” if you place them in individual containers after separating them from the whites. (If you place them all into a single bowl, they are much more difficult to transfer to the individual “clouds” without breaking).
Another tip when making Cloud Eggs: If you don’t want to dirty several bowls or containers, use the larger half of the broken eggshell to hold the yolks while the egg white “clouds” are baking. Place them back in the egg carton or next to each other in a small bowl to prevent the yolk from spilling out, then simply pour them into the individual “clouds” before returning to the oven.Final Cloud Eggs tip: Make sure the indent you create in your egg “clouds” before baking is thick enough. Otherwise, it may disappear during cooking and there won’t be anywhere to place the yolks.
Final Cloud Eggs tip: Make sure the indent you create in your egg “clouds” before baking is thick enough. Otherwise, it may disappear during cooking and there won’t be anywhere to place the yolks.