Cloud eggs on toast with chives

Cloud eggs

  • Rating: 3 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Try these light-as-air eggs for breakfast, with scrambled 'cloud' egg whites, spring onions and chives surrounding a baked egg yolk. Serve on toast 

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal80
fat6g
saturates2g
carbs0.3g
sugars0.3g
fibre0.3g
protein7g
salt0.1g
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Ingredients

  • 2 large eggs
  • 2 tbsp chives , chopped
  • 2 spring onions , finely sliced
  • wholemeal toast or gluten-free alternative, to serve (optional)

Method

  • STEP 1

    Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.

  • STEP 2

    Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.

Goes well with

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    Rating: 3 out of 5.6 ratings
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