Cloud eggs on toast with chives

Cloud eggs

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(6 ratings)

Prep: 10 mins Cook: 13 mins


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 

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal80
  • fat6g
  • saturates2g
  • carbs0.3g
  • sugars0.3g
  • fibre0.3g
  • protein7g
  • salt0.1g
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  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp chives, chopped
  • 2 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • wholemeal toast or gluten-free alternative, to serve (optional)


  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.

  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.

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Comments, questions and tips

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29th Jul, 2019
Look nice but a disappointment. The white is pretty tasteless and weird texture. Recipe works fine though.
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