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Recipe Category: Gluten-Free
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Ingredients
Oeufs a la Neige or Egg Nests
Servings: 2.
- 2 eggs, separated
- salt and ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh chives
Method
- Preheat oven to 400 degrees F (200 degrees C)
- Line a baking sheet with parchment paper
- Beat egg whites, salt, and pepper in a bowl with an electric mixer until stiff peaks form
- Fold Parmesan cheese in gently
- Make 2 mounds of egg whites on the prepared baking sheet
- Create a small indent in the centre of the egg whites with the back of a spoon
- Bake egg whites in the preheated oven until lightly browned, 2 to 3 minutes
- Remove egg whites from the oven and carefully place 1 yolk in the centre of each indent
- Place back in the oven until yolks look set, about 3 minutes
- Carefully remove cloud eggs from the parchment paper with a spatula or fish slice; slide onto plates
- Sprinkle chives on top
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