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- Serves: 4 persons
- 1 pinchsalt
- 4 slicesbread
- salt and pepper to taste
- 25 gcress
Step 2Separate the eggs. Beat the egg whites with the salt until stiff, place 4 equal mounds on a baking tray lined with baking paper, leaving plenty of room between each. Create a well in the centre using a spoon.
Step 3To bake
Step 4Approx. 5 mins. in the centre of an oven preheated to 180°C. Remove the tray, slide the yolks into the centre of the egg white wells, bake for a further 3 mins.
Step 5To serve
Step 6Place each cloud egg on a slice of toast, season, garnish with cress.