📝 About This Recipe
Experience the whimsical magic of Cloud Eggs, a visually stunning breakfast preparation that dates back to 17th-century France as 'Oeufs à la Neige.' This dish features a pillowy, savory meringue 'cloud' seasoned with aged cheese and fresh herbs, topped with a perfectly runny, golden yolk. It is a sophisticated, low-carb masterpiece that transforms humble pantry staples into a gourmet brunch centerpiece.
🥗 Ingredients
The Eggs
- 4 pieces Large Eggs (cold, separated carefully)
- 1/8 teaspoon Cream of Tartar (helps stabilize the egg whites)
The Flavor Fold-ins
- 1/4 cup Gruyère Cheese (very finely grated)
- 1 tablespoon Fresh Chives (minced)
- 1/4 teaspoon Kosher Salt
- 1/8 teaspoon Freshly Ground Black Pepper
- 1 pinch Smoked Paprika (optional, for color)
Serving and Garnish
- 2 slices Artisan Sourdough (thick-cut and toasted)
- 1 tablespoon Salted Butter (for the toast)
- 1/4 cup Microgreens (for garnish)
- 1 pinch Red Pepper Flakes (for a hint of heat)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat to ensure the delicate clouds don't stick.
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2
Carefully separate the egg whites from the yolks. Place the whites into a large, spotlessly clean glass or metal mixing bowl. Keep each yolk in its own small individual ramekin or saucer to prevent them from breaking.
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3
Add the cream of tartar and a pinch of salt to the egg whites. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the whites on medium-high speed.
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4
Continue beating until stiff, glossy peaks form. You should be able to turn the bowl upside down without the whites sliding out.
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5
Gently sprinkle the finely grated Gruyère, minced chives, and black pepper over the whipped whites.
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6
Using a rubber spatula, fold the cheese and herbs into the whites with extreme care. Use a 'cut and turn' motion to avoid deflating the air you just whipped in.
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7
Spoon the mixture into four equal mounds on the prepared baking sheet, leaving at least 3 inches of space between each.
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8
Use the back of a spoon to create a deep well or 'nest' in the center of each mound. This is where the yolk will eventually sit.
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9
Place the baking sheet in the oven and bake for 3 minutes, or until the whites are just beginning to set and show the faintest hint of golden brown on the edges.
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10
Remove the tray from the oven. Carefully slide one raw yolk into the center of each pre-baked nest.
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11
Return the tray to the oven and bake for an additional 2 to 3 minutes. The yolks should be set on the edges but still beautifully runny in the center.
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12
While the eggs finish, butter your toasted sourdough slices and place them on warm plates.
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13
Carefully lift the cloud eggs with a wide spatula and place them onto the toast or directly onto the plate.
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14
Garnish with microgreens, a dusting of smoked paprika, and extra chives. Serve immediately while the 'clouds' are at their peak volume.
💡 Chef's Tips
Ensure your mixing bowl is completely free of grease or yolk, as any fat will prevent the whites from reaching stiff peaks. Grate your cheese as finely as possible; heavy chunks of cheese will weigh down the meringue and cause it to collapse. If you prefer a fully cooked yolk, add the yolks at the same time as the whites, though the traditional version features a runny center. Use the freshest eggs possible; fresh egg whites are more stable and will hold their shape better during the baking process. Don't over-fold the seasonings; 4-5 gentle folds are plenty to distribute the flavor without losing the air.
🍽️ Serving Suggestions
Pair with crispy prosciutto or thick-cut maple bacon for a salty contrast. Serve alongside a simple arugula salad tossed in a light lemon vinaigrette to cut through the richness. A fresh Mimosa or a spicy Bloody Mary makes the perfect beverage accompaniment for a weekend brunch. Drizzle with a touch of truffle oil or hot honey just before serving for an extra layer of luxury. Accompany with roasted asparagus spears or sautéed cherry tomatoes for a complete meal.