Cloud eggs
- Serves: 4
- Prep: 5mins
- Cook: 10mins
Ingredients
- 4 British Lion Eggs, separated
- 25g parmesan, finely grated, plus extra for garnish
- 100g wafer thin ham, finely shredded
- 1 tbsp. chives, plus extra to garnish
- 1 tbsp. olive oil
- 100g baby spinach, slightly wilted
Method
- Preheat the oven to 220C/200Fan/Gas Mark 7. Line a large baking tray with baking parchment.
- Whisk the egg whites with an electric hand whisk in a large, clean bowl with some seasoning until stiff.
- Using a large metal spoon fold in the parmesan, ham and chives. Place four mounds of egg whites onto the prepared baking sheet. Using the back of a spoon create a slight dip in the middle of each.
- Bake for 3-4 minutes, then slide the egg yolk on top and bake for a further 3-4 minutes, until the egg whites are golden.
- While the eggs bake heat the olive oil in a medium frying pan over medium-high heat and add the baby spinach with a pinch of salt and pepper. Cook until just starting to wilt.
- Serve the cloud eggs, scattered with extra chives and parmesan cheese, with the wilted spinach.
Cooks tips
|
ENERGY (kcals) |
PROTEIN (g) |
TOTAL FAT (g) |
SAT. FAT (g) |
CARBS (g) |
Salt (g) |
|
162 |
15.1 |
11 |
3.4 |
0.7 |
1.2 |
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