Cloud Eggs with Spinach Salad….It’s breakfast for dinner time!
Instagram friends may have seen the trendy cloud eggs floating around. I was smitten with them at first sight. I knew that the girls would love them because they re so fluffy. I checked out lots of different recipes and went with the version from my Fine Cooking Magazine. ((My favorite cooking….. #1 go-to guide for all things food)) Turns out these trendy eggs have been around for about 400 years….. they are called Oeufs à la Neige and hail from France.
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I used 1 egg per person. Preheat oven to 425 degrees fahrenheit.
Start with a super clean mixing bowl to get the best fluffy peaks on the eggs.
Add the egg whites to the mixing bowl and the yolks to an individual bowl I have lots of little stacking bowls for kitchen prep. They are great for the yolks.
Mix on med and then high for about 3 min or until stiff peaks form.
Add a big dollop of whipped eggs to a parchment lined cookie sheet.
Use a spoon to make a well in the center.
Bake for 3.5 min on the center rack.
Remove from the oven and add the egg yolk to the center of the egg cloud. Add a desk of salt to the yolk.
Bake for an additional 3 min….. or until the yolk a firm and cooked.
Bake for an additional 3 min….. or until the yolk a firm and cooked. Add a dash of pepper.
I didn’t make my own Spinach salad as Fine Cooking directed. I used a bagged Spinach, Blue Cheese, Dried Cranberry and Almond Salad. The dressing was a white balsamic and it paired perfect with the eggs. I added a few chopped apples to the salad for extra crunch.
Earlier in the day I over baked a pack of bacon…. it was nearly impossible to keep the girls from eating it all.
Some recipes I found suggested folding in grated Swiss, Parmesan or Gruyere Cheese. Next time I will try that for a little more zip!
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