Thursday, January 2, 2014

Cloudy Eggs

Looks at these beauties. 

They're eggs. Are you surprised? They sort of look like bread or potatoes, but they're gluten free AND low carb because they're actually just the whites of the eggs. I jazzed them up with some bacon and some Swiss cheese. They're pretty, but they taste like eggs and I'm pretty meh about eggs.

I would recommend making them for brunch if you want to impress your guests. 

Egg Clouds
originally from Rachel Ray

4 eggs
1/4 cups cheese
1/4 cups bacon
2 tbsp chives

Separate the eggs, whites into one bowl and yolks into separate bowls. Make sure the yolk doesn't break.

Beat the egg whites until stiff peaks form. Use a hand mixer, not a whisk. Your arm will fall off if you use a whisk.

Carefully fold in the cheese, bacon and chives. 

Spoon into four mounds and make a deep well in each. It's like making a mashed potato volcano.

Bake at 450 for 2 minutes and then drop a yolk into each well. Bake for another 2-3 minutes until the yolk is set.