Parmesan Cloud Eggs
4 servings
Prep time: 25 minutes
Total time: 25 minutes
Description
These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.Directions
- Preheat oven to 450°F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray.
- Separate egg whites from the yolks, placing each yolk in an individual small bowl. Beat all of the egg whites and salt in a mixing bowl with an electric mixer on high speed until stiff.
- Gently fold Parmesan and scallions into the beaten whites with a rubber spatula. Make 4 mounds (about 3/4 cup each) of egg-cheese mixture on the prepared baking sheet. Make a well in the middle of each mound with the back of a spoon.
- Bake the egg whites until starting to lightly brown, about 3 minutes. Remove from oven. If the well has filled in during baking, use the spoon to recreate it. Gently slip a yolk into each well. Bake until the yolks are cooked but still runny, 3 to 5 minutes more. Sprinkle with pepper. Serve immediately.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Nutrition Per Serving
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Calories94 cal
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Total Fat6.2 g
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Saturated Fat2.3 g
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Cholesterol0 mg
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Sodium198 mg
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Carbohydrate Total1.4 g
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Protein7.8 g
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Phosphorus132 mg
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Potassium89 mg
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Fiber0.1 g
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Calcium74 mg
Ingredients
- 4 large eggs, whites and yolk separated
- Pinch of salt
- ¼ cup finely grated Parmesan cheese
- 1 scallion, finely chopped
- Ground pepper to taste