Egg clouds just reinvented breakfast!

I love taking fantastic recipes other people are creating, and seeing how I can incorporate my own favorite flavors into them. This week I have been obsessed with Egg Clouds! 

For those of you who know what the delicious dessert Pavlova is, this is like the breakfast version of that light and airy, yet crispy treat.

Egg clouds are super simple and present beautifully. They would be perfect to impress brunch guests, or to surprise someone special on their birthday or with breakfast in bed. I adapted my version from Hostthetoast.com ( a blog I am loving, a lot). They did theirs in yummy looking Ciabatta bread, but we didn't have any bread and I wasn't waiting not one single second longer to make these. So I proceeded bread-less!

The great part about these is that you could fold in cheese, veggies, ham, or any topping you would put into an omelette and mix up the kind of egg cloud you cooked every time!

You will need

• The number of eggs you want to cook (these puff up and although I can usually eat two eggs for breakfast, I typically only make it through one of these bad boys)
• Any additions you want to add: (Hostthetoast.com used mozzarella and hot sauce. I've recently used Basil, Oregano and morel mushroom cheddar and it was sooooooo good. I'm planning on using zucchini next!)
• Salt
• Pepper
• Toast or Asparagus or something tasty to soak up the egg yolk (if you desire! My husband likes to tear off the sides of the cloud and dip the fluffy whites into the runny yolks)
• Baking Tray
• Tin foil or Baking Paper (If you use tinfoil be sure to lightly grease it!)
• Hand or stand mixer (You could use a whisk if you're a kitchen badass and your arms can handle it!)

Steps

1. Preheat oven between 350-400 F. If your oven runs hot like mine keep the temperature on the lower side so you don't scorch the egg whites.
2. Separate yolks and whites cleanly, and place yolks aside without breaking (I LOVE the water bottle trick for this. Take an empty water bottle and squeeze gently, place the opening over the yolk and slowly release the bottle. Voila! It sucks up the eggs yolk neatly and you don't have to buy a separator or use your hands.)
3. Whip whites in a very clean bowl, using very clean mixer blades, until peaks form. You want the peaks to be hard enough to maintain their shape when you place the mixture on the baking tray.
4. Fold in your toppings carefully so you don't deflate the whites. Season as desired.
5. Scoop "clouds" gently onto your baking tray, focusing on getting some height so you can make a little hole for your yolk. 
6. Using a spoon, dig a small space for your yolk, ensuring there are no breaks in your whites to allow yolk to escape and break. Don't dig too far down towards the tray. You want to be able to enjoy all of the gooey goodness later!
7. Bake @ desired temperature for about 6-7 minutes or until the the tops of the whites turn slightly golden.
8. Take the tray out of the oven, and carefully add the yolks into the holes you made before.
9. Bake for another 6-7 minutes, or until the whites have set.

Serve immediately and enjoy :)

If you make these be sure to post to Instagram and tag me @DrParko121314