Cloud Eggs Or Eggs-In-A-Cloud
Makes a great low carb breakfast as-is or serve them on top of toast or english muffins.
Ingredients
- 4 large Eggs
- 1/4 cup (25 g) Parmesan Cheese , grated
- 3 Tablespoons (45 ml) minced Parsley or Chives
- 2 slices cooked Bacon , crumbled
- Kosher Salt , to taste
- Black Pepper , to taste - fresh cracked if possible
Instructions
- Preheat the oven to 450°. Line a baking sheet with parchment paper and spray with cooking spray or lightly oil. Set aside.
- Separate the egg whites from yolks and place the egg whites in one large bowl and place the yolks in four separate small bowls.
- Whip the egg whites until they form stiff peaks. Fold in the parmesan cheese, parsley/chives, bacon pieces and a pinch of salt.
- Spoon the egg white mixture into 4 mounds on the parchment lined baking sheet. Using the back of the spoon, create a small dent or well in the center of each mound.
- Bake for about 3-5 minutes. Remove egg whites from the oven and then gently place an egg yolk in the hole of each egg cloud. Season with salt and pepper.
- Bake for another 2-3 or until the eggs are set the way you like it. Serve with toast or eat them as they are for a great low-carb breakfast!
If your air fryer is preheated or if you are cooking multiple batches, you may need to reduce timing by a few minutes (unless preheating is called for in the recipe).
Nutrition
Calories: 153kcal, Carbohydrates: 1g, Protein: 11g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 222mg, Sodium: 255mg, Potassium: 117mg, Fiber: 1g, Sugar: 1g, Vitamin A: 608IU, Vitamin C: 4mg, Calcium: 110mg, Iron: 1mg