Because a few more minutes of cooking isn't that big of a burden on your day, and scrambled or fried eggs get boring after a while.
Ingredients:
1 egg
1/8 cup grated cheese (I used Parmesan)
Salt and pepper
Tarragon or parsley
Preparation:
- Preheat oven to 450 and line a baking sheet with parchment paper.
- Separate the egg white from the egg yolk, saving both.
- In a mixing bowl, beat the egg white with a hand-mixer until stiff peaks form (2-3 minutes, probably).
- Add sprinkle of salt to the egg white and fold in the grated cheese (carefully, so you don't lose the peaks).
- Spoon the egg white onto your lined baking sheet, making a mound. Make an indentation in the center like a tiny bowl-shape.
Cook & Serve:
Bake for 3 minutes. Then pull out the baking sheet and slide the yolk into the indentation on your whites. Return to the oven for 4 more minutes. Top with pepper and tarragon.
You can eat this cloud egg as is, or on a piece of toast. I served it on a bed of leftover spaghetti squash (recipe on this site) with a side of leftover asparagus (recipe also out here).
A Little Backstory:
I had a huge standing mixer, but NEVER used it. If you're not a baker, a hand-mixer will suit your needs. And use far less space in your kitchen cupboards, which never have enough room. I have a real problem collecting glassware.
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