EGGS AND BACON IN CLOUDS
Servings Prep Time
4 20minutes
Cook Time
20minutes
Servings Prep Time
4 20minutes
Cook Time
20minutes
Ingredients
  • 4 Free Range Eggs
  • 1/4cup Parmesan cheesegrated
  • 1/4cup chiveschopped
  • 3 strips cooked baconcrumbled
  • pepper to taste
To Serve:
  • Toasted Ciabatta Bread
  • Fresh spinach
‘Optional Extras’
  • Extra Bacon rashersfried or roasted
  • Home made or quality store bought Hollandaise Sauce
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.