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EGGS AND BACON IN CLOUDS

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Servings 4

Ingredients
  

  • 4 Free Range Eggs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup chives chopped
  • 3 strips cooked bacon crumbled
  • pepper to taste

To Serve:

  • Toasted Ciabatta Bread
  • Fresh spinach

‘Optional Extras’

  • Extra Bacon rashers fried or roasted
  • Home made or quality store bought Hollandaise Sauce

Instructions
 

  • Separate egg yolks and whites, putting the whites in one large metal bowl and the yolks in the broken shells or 4 separate bowls
  • In a metal mixing bowl, whip the whites until stiff peaks form
  • Carefully fold in the cheese, chives and bacon
  • Line a baking sheet with grease proof paper and spoon 4 mounds of whipped egg whites
  • Make a deep well in the centre of each with the back of a spoon
  • Bake at 230 degrees C for 3 minutes and remove from oven
  • Add one yolk to each well and season with pepper
  • Return to oven and bake until yolks set, about 2-3 minutes for a soft egg yolk
  • Serve with a side of fresh spinach and extra bacon (if mum is felling in the mood!) You can also top with hollandaise or serve on the side.
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