Eggs in Clouds Recipe with Bacon, Chives, and Pecorino

I love eggs with all of my heart. They are my go-to breakfast on the weekends because they're healthy and filling and the perfect companion to a plate full of bacon. Em I right?!? *virtual high five* 

I eat them all kinds of ways, over easy, hard boiled, scrambled, five minute eggs, etc. So when I stumbled across this recipe for Eggs in Clouds by Rachael Ray, I knew I had to have them. Four mornings in a row. They incorporate three of my favorite food groups; bacon, eggs, and cheese. Plus, I got to whip them up in my newish Kitchen Aid, so that was a bonus! They are surprisingly fast and easy to make as long as you've got a good mixer handy and aren't afraid of separating eggs. Also, it would be easy to change them up a bit by mixing in different ingredients. Next I might try a greek version with spinach and feta or a spicy version with chili powder and pepper jack cheese. But have no fear, I'll always keep the bacon in there, it's the pièce de résistance. Get the full recipe below. 

Eggs in Clouds - Recipe by Rachael Ray
(Serves 2)

4 eggs
1/4 cup grated pecorino-romano
1/4 cup chopped chives
1/4 cup crumbled bacon

Preheat oven to 450 degrees. Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls. 

Whip whites until stiff peaks form. 

Fold in cheese, chives and bacon. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each. 

Bake at 450 degrees for 3 minutes, then add 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.

See photos of the process below. 

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