KETO RECIPE: Cloud Eggs

When I first saw cloud eggs I was amazed! I love poached eggs, but other kinds of over-easy eggs are underwhelming. But these Cloud Eggs are anything but boring! A runny yolk in the middle of Fluffy and beautifully seasoned egg whites? I am in!

This is my new favorite way to eat eggs. The Parmesan adds a beautiful crust to the fluffy egg whites. So you have smooth yolks, fluffy whites, and crunchy bacon and cheese all in one bite!

Parmesan Cloud Eggs

INGREDIENTS

  • 4 large eggs, separated. Set the Yolks aside

  • Salt

  • 2 crispy bacon slices, crumbled

  • 1 scallion, finely chopped

  • 3 tablespoons Parmesan cheese, grated

  • Black pepper

DIRECTIONS

  1. Preheat the oven to 450°F.

  2. Line a baking sheet with parchment paper or a silicone mat.

  3. Using a mixer, beat together the egg whites and salt until they are stiff.

  4. Fold in the scallions, Parmesan cheese, crumbled bacon. Careful not to knock the air out of the whites.

  5. Scoop the egg white mixture on to the baking sheet. Creating four mounds. Create a nest in the middle of each mound for the egg yolk.

  6. Bake the mounds for about 3 minutes, until they’re slightly golden.

  7. Using a spoon Gently add a yolk to the middle of each nest, opening up the nest a bit more if needed.

  8. Bake for 3 to 5 minutes. You want the yolk to stay runny.

  9. Remove the eggs and season with salt and pepper.

This Recipe and 200 more are featured in my cookbook, The Big Book of Keto, now available on Amazon!

Ketogenic Food Blogger, Ketogenic Mommy Blogger, Low Carb Food Blogger, Low Carb Mommy BloggerJen Fischketo recipe, cloud eggs, keto breakfast, keto eggs