Cloud Eggs With Bacon And Gruyere Food

CLOUD EGGS WITH BACON AND GRUYERE.

Steps:

• Preheat the oven to 450 degrees F.
• Separate the eggs and transfer the whites to a stand mixer.
• Beat the whites until stiff peaks form.
• Gently fold in the cheese and green onion to the egg whites.
• Spoon the egg whites not a non-stick baking mat into 4 mounds.
• Create small indentations in the egg white and season with pepper.
• Bake in the oven for three minutes.
• Place an egg yolk into each mound and place back in the oven for another three minutes.
• Garnish with the chopped bacon and more green onion.
• Serve at once.

BREAKFAST CLOUD EGGS

Steps:

• 1. Separate the egg whites from the egg yolks. Makes sure not to break the yolks. You can keep the egg yolks in the cracked eggshells while preparing the other ingredients. 2. Using a hand mixer/stand mixer; beat the whites into a fluffy and stiff form. You should be able to turn the bowl upside down. 3. Gently add and mix the grated cheese and chopped green onions with the beaten whites. 4. On a parchment paper covered oven plate, spoon the egg white mixture into four circular mounds with a small hole in the middle. 5. Season the egg whites with a little salt and pepper. 6. In a 230 C (450 F) preheated oven, prebake the egg whites for 3 minutes. 7. Now gently transfer one egg yolk to the middle of each egg white mound. 8. Bake the whites with the yolks for another 3 minutes. 9. When done, sprinkle the fluffy eggs with chopped bacon and green onions. Serve right away.

CLOUD EGGS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
• 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.
• 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.
• Serve on top of buttered brioche toast.

EGGS WITH GRUYERE, MUSTARD AND WINE

Steps:

• Add butter and wine to a skillet and cook over medium heat 2-3 minutes, or until wine is reduced by half.
• Remove from heat and add mustard and cheese.
• Stir until cheese is melted.
• Season eggs with salt and add to pan.
• Scramble gently.
• Cook 1 1/2 minutes, or until eggs have reached desired firmness.
• Serve with croutons and chopped chives.