Cloud Eggs with Cheddar and Prosciutto Recipe: This easy-to-make brunch is incredibly beautiful and delicious. Meringue-baked eggs are called cloud eggs, and they’re a great dish to prepare for a large gathering or a leisurely Sunday morning. Add any desired toppings and fold in; here, we’ve combined cheddar, prosciutto, and jalapeño.
Cloud Eggs with Cheddar and Prosciutto Recipe
Ingredients
- 4 large eggs
- ¼ cup chopped prosciutto
- ¼ cup shredded sharp cheddar cheese
- 1 Tbsp chopped jalapeño
- 1 Tbsp chopped chives
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat the oven to 450 degrees and place parchment paper on a baking pan.
- Break open all of the eggs and divide them, putting the whites in one big bowl and the yolks in four smaller ones.
- Beat egg whites with a hand mixer (or a whisk and a lot of arm strength) until stiff peaks form.
- Add the shredded cheese, chopped jalapeño, chopped chives, and chopped prosciutto and fold them in.
- Spoon egg white mixture onto the prepared baking sheet; form four equal-sized mounds. In the center of each mound, press down with the spoon to create a deep well. Add a dash of pepper and salt.
- Bake for about 4 minutes at 450 degrees. Take it out of the oven and top each mound with an egg yolk.
- Bake until the egg yolks are set, two to three more minutes.
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FAQs AND QUESTIONs
How to Make Cloud Eggs with Cheddar and Prosciutto
- As I mentioned earlier, it’s simple to make cloud eggs. After that, you are free to add anything you like!
- I used a hand mixer, stand mixer, whisk, and a lot of arm power to whip my egg whites until stiff peaks emerged, as you can see in the collage below.
- After that, I chopped a jalapeño and added cheddar and prosciutto. You are welcome to modify the recipe or use your own add-ins. If you don’t like spicy food, just substitute prosciutto and cheddar instead of jalapeño.
- Using a baking sheet covered with parchment paper, I placed the egg whites into four equal-sized mounds, each with a deep well in the center.
- And I cooked those piles of meringue for three minutes.
- After taking them out of the oven, I put an egg yolk in the middle of each mound and put them back in to bake until the yolks set.
- After the yolks are in, it should only take another two to three minutes. When they break, you want them to be beautiful and runny, yet still set.
Variations on Cloud Eggs
- There are so many different ways you can make cloud eggs and so many add-ins you can use. I’m a big fan of the cheddar, prosciutto, and jalapeño combination, but you can make your breakfast dreams come true with any add-ins, seasonings, or sauces you want. Here are some ideas:
- Everything bagel seasoning
- Red pepper flakes
- Herb blend
- Parmesan cheese
- Crumbled bacon
- Ground sausage
- Pancetta
- Hollandaise sauce
