This recipe for cloud eggs, centuries old, was developed in France, called Eggs in Snow, or Oeufs a la Neige. It’s a show-stopping brunch dish that is actually ridiculously easy to make.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Beat egg whites, salt, and pepper in a bowl with an electric mixer until stiff peaks form. Fold Parmesan cheese in gently.
Make 2 mounds of egg whites on the prepared baking sheet. Create a small indent in the centre of the egg whites with the back of a spoon.
Bake egg whites in the preheated oven until lightly browned, 2 to 3 minutes. Remove egg whites from the oven and carefully place 1 yolk in the centre of each indent. Place back in the oven until yolks look set, about 3 minutes.
Carefully remove cloud eggs from the parchment paper with a spatula or fish slice; slide onto plates. Sprinkle chives on top.
Per Serving: 85 calories; protein 7.5g; carbohydrates 0.6g; fat 5.8g; cholesterol 168.1mg; sodium 215.6mg.
Eating best breakfast to start the day had become a fabulous habit. It’s a great way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me power to make on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and make keep you feel full longer, and less likely grab a snack out of the vending machine before break .
Making fruit a morning habit is easy . Simply put the sweetness in your refrigerator next to the sweet drink or on the bench next to your grain pan , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.