RecipeEgg Clouds

Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 13 g
  • Total Fat: 10 g
    • Unsaturated Fat: 7 g
    • Saturated Fat: 3 g
  • Cholesterol: 370 mg
  • Total Carbohydrate: 1 g
  • Dietary Fiber: 0 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 140 mg

These egg clouds are stunning to look at, and heavenly to eat. Whip them up (literally) then enjoy ’em plain, on top of whole grain toast or over roasted tomatoes. Yum!

  • Prep time
  • Total Time
This recipe makes 1 serving
  • 2 eggs
  • optional seasonings: dash of salt, pepper, red pepper flakes.



Preheat oven to 350°F. Coat a baking sheet with oil spray and set aside.

Separate each egg, placing the egg whites and yolks in two separate bowls (keeping the yolks intact and separate). Using a mixer, beat the egg whites until they form stiff peaks, then place them on the baking sheet so they create 2 mounds with a well in the center of each. Bake for about 3 minutes.

Then, add the yolk to the center of the egg white mound and bake for another 5 minutes, or until the eggs are set. Remove from oven and garnish with optional seasonings.

Try my Eggs Benedict.