Cloud eggs

Try these light-as-air eggs for breakfast, with scrambled 'cloud' egg whites, spring onions and chives surrounding a baked egg yolk. Serve on toast

breakfastbruncheggsgluten-freehealthylow-calorie

0

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Servings: 2

Nutritional Information

Calories:80 kcal

Carbohydrate:0.3 g

Fat:6 g

Dietary Fiber:0.3 g

Protein:7 g

Saturated Fat:2 g

Sodium:0.1 mg

Sugar:0.3 g

Ingredients

2 large eggs

2 tbsp chives chopped

2 spring onions finely sliced

wholemeal toast or gluten-free alternative, to serve (optional)

Instructions

Step 1
Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.
Step 2
Gently fold through 1 1/2 tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.

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