Making Delicious 'Eggs in the Clouds' for Sunday Breakfast

There is something about a Sunday breakfast which feels as though more effort and more creativity should be given to it. During the week we get up, grab something light and then head out of the door, but on a Sunday we have far more time to spend whipping up something delicious and something which asks a little bit more from us in terms of preparation. It is for this reason that I truly love ‘eggs in the clouds’, the perfect Sunday breakfast and in truth, a real showstopper which doesn’t require too much skill, and here is how to make it.

Phase One - Prep Work

The first step here is to prepare our ingredients for the dish, and that begins by separating the whites and yolks of four eggs. Once you have the yolks set aside, take a good-sized sprig of parsley and chop it as finely as you can. Finally, you want to take some bacon lardons, around 50 grams (1/4 cup), and fry them so that they are crunchy. Dab the lardons dry with a towel and set aside with the parsley. Preheat the oven to 180 degrees Celsius (356 degrees F.).

Phase Two - Egg Whites

Take the egg whites in the same bowl and whisk until they form soft peaks. If you are struggling to do this by hand then use an electric whisk for better results. Place some greaseproof paper on a baking tray and put it in the oven to heat through. Now add the parsley and the bacon lardons to the egg white mixture, and softly fold into the egg whites.

Phase 3 - Let’s Get Cooking

Once the baking tray and oven is preheated, take the tray out and spoon out the egg white mixture. What you are looking to create here is four, fried egg sized dollops of egg whites, onto the tray. Using the back of a spoon place dimples in the center of each egg white, and then place in the oven.

The eggs will bake for 10 minutes, it is essential that you leave them alone during this time and do not open the oven door. Set the timer and then do something to keep you occupied, watch a video, play some online slots at Casimba, read a book or play a game on your phone, anything to stop you from opening that oven door.

Final Stage and Finish

Once the egg whites have baked for the full ten minutes, remove them from the van and pour the remaining yolks into the dimples which you have made. Place the eggs back in the oven and leave for 3 to 4 minutes until the yolks have cooked through.

Finally serve the eggs with some crunchy sourdough bread and a steaming cup of coffee, for the perfect Sunday breakfast. There really is no better way to enjoy breakfast on a Sunday morning than with some delightful eggs in the clouds.