Eggs On A Cloud Toaster Oven Food

CLOUD EGGS ON TOAST

Steps:

• Preheat the oven to 450°F. Line a baking sheet with parchment paper or a Silpat.
• Separate the eggs, adding the egg whites to one bowl and keeping the yolks inside the shells for easy transferring.
• Add a pinch of salt and pepper to the egg whites then using a whisk (or a handheld beater or a stand mixer fitted with the whisk attachment), beat the egg whites until stiff peaks form. (See Kelly's Notes.)
• Spoon the egg whites into two mounds on the baking sheet then make a deep well inside each mound. Bake the egg whites for 2 minutes.
• Remove the baking sheet from the oven and place an egg yolk inside each well. Return the baking sheet to the oven and bake the eggs an additional 3 to 4 minutes or until the yolks have reached your desired doneness.
• Remove the eggs from the oven, top them with the fresh chives and serve them immediately atop your choice of buttered toast.

CLOUD EGGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites, salt, and pepper in a bowl with an electric mixer until stiff peaks form. Fold Parmesan cheese in gently.
• Make 2 mounds of egg whites on the prepared baking sheet. Create a small indent in the centre of the egg whites with the back of a spoon.
• Bake egg whites in the preheated oven until lightly browned, 2 to 3 minutes. Remove egg whites from the oven and carefully place 1 yolk in the centre of each indent. Place back in the oven until yolks look set, about 3 minutes.
• Carefully remove cloud eggs from the parchment paper with a spatula or fish slice; slide onto plates. Sprinkle chives on top.

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.

SUNSHINE TOAST IN THE OVEN

Steps:

• Grease a cookie sheet with margarine or veg spray (we use sheets with raised edges, just in case the egg runs under the toast).
• Butter the top of the slice of bread and place butter-side up on the cookie sheet.
• Choose a large cookie cutter in desired shape and press down hard in the center of the bread.
• Remove shape from center of bread, place alongside on cookie sheet, butter-side up.
• Crack egg into a small bowl or saucer and gently slide into the hole in the center of the bread.
• Bake approx 7 minutes on the top rack of 400F oven (or longer to desired doneness).
• Carefully remove to plate with spatula and serve with cutout shapes alongside.

EGGS ON A CLOUD FOR ONE OR TWO (TOASTER OVEN)

Steps:

• Preheat the toaster oven broiler.
• Toast the bread in your toaster.
• Get two ramekins and one medium bowl and separate the egg whites into the medium bowl and the egg yolks into the ramekins so that each yolk is in its own ramekin. Try not to break the yolks.
• Whip up the egg whites to the stiff peak stage.
• Once the toast is done spread the margarine on it and divide the egg whites in half and put one half on each piece of toast.
• Make a well in the middle of the egg whites on each piece of toast.
• Carefully slip the egg yolk into each egg white being careful not to break the yolk. The idea is to keep the egg yolk whole inside the white.
• Sprinkle with some pepper.
• Put under the hot preheated broiler. Try not to put it any closer then 3" or it might cook the whites too fast or even burn them.
• After about 3 minutes, check the eggs because some toaster ovens are hotter then others.
• When done, the egg whites should be browned on top and the yolks will be runny much like a soft boiled egg.
• Remove from the broiler put them on a nice plate and dig inches.
• Bon Appetit!

EGGS ON A CLOUD (TOASTER OVEN)

Steps:

• 1. Turn on the broiler. Toast the bread. I did this in my regular toaster because it takes too long in the toaster oven, though its up to you. This step is important because it needs to be stiff to hold the eggs. Spread with the Vegan Margarine.
• 2. Get 2 small custard cups and separate the egg yolks from the whites. Put each yolk in it's own custard cup.
• 3. In a medium bowl, whip up the egg whites until stiff peaks form.
• 4. Put the toast on the broiler pan. Divide the egg whites in half and put half the egg white on each piece of toast.
• 5. Make a small well in the middle of each egg white and carefully slip one yolk in one and one yolk in the other. Try not to break the yolk, otherwise it may run down onto the toast. The idea here is to keep the yolks in their own little cloud.
• 6. Sprinkle with the pepper.
• 7. When the broiler is hot put the broiler pan with the toast and egg under it and broil for about 5 minutes. Try not to put the eggs any closer then 3" to the boiler or it might burn. You can also do this in a regular oven if you prefer. Keep an eye on it, some ovens are hotter then others. When the whites are brown, the egg yolk should be runny like a soft cooked egg.
• 8. Put your eggs on a cloud on your serving plate and dig in!
• 9. Enjoy

BAKED EGG ON TOAST

Steps:

• Heat the oven to 325 degrees. If using toast, cut a hole in the center about the size of an egg yolk. Butter the bread slice and spread it with cottage cheese. Place it in a small baking dish. Break the egg over the hole in the bread slice. Spoon the buttermilk over the egg. Bake until the white is set and the yolk firm but not solid, about 8 minutes. Season with salt and pepper.

EGGS IN A CLOUD

Steps:

• Preheat oven to 450°F.
• Separate egg whites into one large bowl, and separate egg yolks into 4 small bowls.
• Beat egg whites to stiff peaks. Fold in bacon, chives, and cheddar cheese.
• Spread egg whites onto a parchment-lined sheet tray and use a spoon to make a well in the center of each egg. Bake 3 to 4 minutes until golden brown.
• Carefully remove from oven and add an egg yolk to each well. Bake until egg yolk are set about 2-3minutes.
• Sprinkle with salt and pepper and additional chives.

EGGS IN A CLOUD

Steps:

• Preheat oven to 350 degrees. Lightly toast bread slices and place on a cookie sheet lined with parchment paper or aluminum foil for easy clean up.
• Top each slice of bread with a slice of ham; top ham with a slice of cheese.
• Using an electric mixer, beat egg whites in a mixing bowl until fluffy and stiff peaks have formed.
• Mound egg whites attractively atop each slice of bread, forming a well in the center. Slide an egg yolk into the center of each egg white well.
• Place cookie sheet in the center of oven and bake for 10-15 minutes, or until the egg whites are lightly golden and egg yolks are just set (egg yolks will be over-easy to over-medium in doneness).
• Remove cookie sheet from oven. Plate immediately and serve warm.