Turn your morning eggs into a gourmet experience. These egg clouds feature whipped, Parmesan-infused whites topped with a jammy yolk and a swirl of vibrant basil pesto.
15 Minutes
High Protein
Keto Friendly
Why You’ll Love This Breakfast
- Visual Wow Factor: Perfect for brunch parties or a special weekend morning.
- Unique Texture: The egg whites are airy and light, reminiscent of a savory marshmallow.
- Flavor Packed: Basil pesto adds a fresh, herbal punch that elevates the simple egg.
The Ingredients
- 4 Large Eggs
- 1/4 cup Grated Parmesan
- 2 tbsp Basil Pesto
- 1/4 tsp Salt
- Fresh Cracked Pepper
- Optional: Chopped Chives
Step-by-Step Instructions
- Separate: Carefully separate the egg whites from the yolks. Keep the yolks in individual small bowls or eggshells.
- Whip: In a clean bowl, whip the egg whites and salt with a hand mixer until stiff peaks form. Gently fold in the Parmesan cheese.
- Form Clouds: Scoop the whites onto a parchment-lined baking sheet into 4 “cloud” shapes. Use a spoon to make a small well in the center of each.
- First Bake: Bake at 450°F (230°C) for 3 minutes.
- Add Yolk & Pesto: Slide a yolk into each well and drizzle 1/2 tablespoon of pesto over each.
- Final Bake: Return to the oven for 3 more minutes until the whites are golden and the yolk is set to your liking.
Chef’s Tip: For the sturdiest clouds, make sure your mixing bowl is completely grease-free before whipping the whites!
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