Angel Eggs on a Cloud
This Angel Eggs on a Cloud is an amazing breakfast or brunch recipe. Easy to make, this is definitely a delicious conversation piece!
Ingredients
- 2 large free-run eggs, room temperature
- 1/4 tsp. cream of tartar Footnote #1
- 1 1/2 tbsp. Asiago cheese, grated
- 1 tbsp. Parmesan cheese, grated
- 2 tbsp. chives, chopped, finely chopped tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- smoked paprika, to taste
US Customary - Metric
Directions
- Preheat oven to 450ºF
- Line a baking sheet with parchment paper or a silicone mat; set aside.
- Separate the eggs by putting whites in the chilled mixing bowl of a stand mixer and the yolks in a small individual bowls (*see footnote #2).
- On low speed with a whisk attachment, whip the whites and gradually increase the speed. When the sides start to create bubbles, add cream of tartar. Continue whipping until stiff peaks form. Gently fold in cheeses and chives with a spatula.
- Spoon egg whites into 2 pillows on the prepared baking sheet. With a teaspoon, make a deep well in the center for the egg yolks later on.
- Transfer to the preheated oven and bake for 3 minutes.
- Remove from the heat and add one yolk to each well; season with pepper and paprika. Return to the oven and bake until yolks are just set, 2 ½ to 3 ½ minutes.
Notes
Footnote #1: Here's a rule of thumb when it comes to cream of tartar and eggs; each egg equals 1/8 tsp. of cream of tartar.
Footnote #2: To make sure the egg yolks don’t stick to the bowls, lightly spray them with cooking spray.