- Heat oven to 450° and line a large baking sheet with parchment paper.
- Separate egg whites and egg yolks, placing the egg whites in a large bowl and the yolks in a small bowl.
- Season the egg whites with salt and pepper. Using a whisk or a hand mixer, beat the egg whites until stiff peaks form. Gently fold in Parmesan, ham, and chives. Create 4 mounds of egg whites on the prepared baking sheet and indent the centers of each to look like nests. Bake until slightly golden, about 3 minutes.
- Carefully add an egg yolk to the center of each egg white cloud. Season yolk with salt and pepper. Bake until the yolks are just set, about 3 minutes more
We are loving the latest Instagram trend – Cloud Eggs! Have you seen your (millennial) friends post pictures of beautiful cloud eggs for breakfast? They are, in our opinion, some of the most photogenic eggs out there! And they are very simple to make.
Here is the basic run down:
Easy! And as a result you’ll get beautiful, photo-worthy eggs to enjoy for breakfast or as a savory addition to salads or grains. Of course, if all these separate steps sound a bit much for your breakfast repertoire, or you prefer classic versions of your favorite breakfast in Denver, we’d be happy to make you your favorite eggs to order next time you visit us at The Original Pancake House in Denver. Happy eating!