Cloud Eggs

Move over poached and so long over-easy -- there's an even happier way to eat eggs. Say hello these nests of puffy whipped egg whites with a sunshine yolk center. Eat them on toast for the perfect start to your day.
  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 servings
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Ingredients

Nonstick cooking spray

4 large eggs

Kosher salt

4 slices buttered brioche toast, for serving

Directions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
  2. Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
  3. Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
  4. Serve on top of buttered brioche toast.

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