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Cloud Eggs

Jacqueline Meldrum
A simple and delicious way to make your breakfast eggs more exciting. 
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Course Breakfast
Cuisine British
Servings 1

Ingredients
 

  • 1 medium egg
  • 1 slice bread toasted
  • 1 teaspoon butter

Instructions
 

  • Preheat the oven to 230C/210C fan/450F/Gas mark 8
  • Carefully crack your egg.  Pour the white into one bowl and the yolk into another.
  • Whisk the egg white into a firm meringue-like texture with a hand whisk or electric hand whisk.  They should be quite firm and create peaks when you pull the whisk up through the mixture. 
  • With a spoon, mound the egg white onto a baking tray and make a little dip in the centre for the egg yolk to sit in later, then pop the baking tray in the oven for 4-5 minutes until it's just beginning to turn golden.
  • Carefully take the baking tray out of the oven with an oven glove and place on top of the cooker.  Gently pour the egg yolk into the dip in the middle of your meringue cloud and then pop it back into the oven for a couple of minutes.
  • Serve on buttered toast.

Notes

To make Cloud Eggs for more than one person, simply use one egg per person and don't forget to make more toast too.