In last week’s soft sourdough sandwich loaf recipe, you were introduced to one of Justin’s favourite brunch dishes – a bacon sandwich. This week, it’s mine – a veggie full English breakfast.
I like it with veggie black pudding, hash browns, mushrooms, baked beans, fried bread… and cloud eggs.
It’s lovely on a lazy Sunday. If you don’t want to go to the effort of a full English, or your just not that hungry, cloud eggs are lovely atop a slice of toast with no more than a sprinkling of salt and a grind of black pepper. A very simple recipe for our Cakes & Bakes series… but well worth sharing, all the same!
Cloud eggs
2018-06-27 06:59:22
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
- Eggs (one per person)
- pinch of salt
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Instructions
- Pre-heat the oven to 175ºC/350ºF/Gas mark 4. Grease a small skillet or frying pan (make sure it doesn't have a wooden or plastic handle as it will be going into the oven)
- Separate the white from the yolk. Set the yolk aside and put the egg white and salt into a clean, high-sided mixing bowl (make sure the bowl is grease free as it will affect the volume), whisk the egg whites to the stiff peak stage
- Use a spatula to carefully tip the egg white into the skillet - you don't want to lose the volume. Make a small hollow in the middle of the whites before putting the pan into the oven
- Bake for 3-5 minutes, remove from the oven and carefully tip the yolk into the pre-made hollow
- Put the pan back into the oven and bake for a further couple of minutes - the lenght of time depends on how runny you like your yolk
- Remove from the oven and plate it up
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