MOTHERS DAY EGGS AND BACON IN CLOUDS

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EGGS AND BACON IN CLOUDS
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Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 4 Free Range Eggs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup chives chopped
  • 3 strips cooked bacon crumbled
  • pepper to taste
To Serve:
  • Toasted Ciabatta Bread
  • Fresh spinach
‘Optional Extras’
  • Extra Bacon rashers fried or roasted
  • Home made or quality store bought Hollandaise Sauce
Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 4 Free Range Eggs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup chives chopped
  • 3 strips cooked bacon crumbled
  • pepper to taste
To Serve:
  • Toasted Ciabatta Bread
  • Fresh spinach
‘Optional Extras’
  • Extra Bacon rashers fried or roasted
  • Home made or quality store bought Hollandaise Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Separate egg yolks and whites, putting the whites in one large metal bowl and the yolks in the broken shells or 4 separate bowls
  2. In a metal mixing bowl, whip the whites until stiff peaks form
  3. Carefully fold in the cheese, chives and bacon
  4. Line a baking sheet with grease proof paper and spoon 4 mounds of whipped egg whites
  5. Make a deep well in the centre of each with the back of a spoon
  6. Bake at 230 degrees C for 3 minutes and remove from oven
  7. Add one yolk to each well and season with pepper
  8. Return to oven and bake until yolks set, about 2-3 minutes for a soft egg yolk
  9. Serve with a side of fresh spinach and extra bacon (if mum is felling in the mood!) You can also top with hollandaise or serve on the side.
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