Whipped egg whites coddling a yolk. A different approach to traditional bacon and egg breakfast.
Heat oven to 350º F Foil cover baking sheet
In small bowl separate white from yolk. Place yolk in small bowl. I used the hand method of separating the two.
Whip the egg white until firm peaks form. Butter the foil. Place whipped whites on baking sheet and tease hole in middle to hold the egg yolk. Bake the white for 5-10 minutes, Add yolk carefully not to break it and cook about 5 minutes. Serve.
Changes I would make: add herbs or other seasoning to white while whipping.
I opt out of cloud eggs for a traditional recipe. I would not try this again. Pretty presentation though.
Deviled eggs are easy elegance for any gathering. Start with a basic recipe and then customize as you like–capers, herbs, paprika, pickles
1T Dijon mustard
2 T mayonnaiser
1/8 C creme fraische
1/4 C sour cream
1/2 t vinegar
1 T capers*
1/4 t hot sauce*
1/4 t Worcestershire sauce
Bacon crisps and paprika right before serving
Bring eggs to boil and then cover and set aside for 10 minutes. Drain and place in ice water for 15 minutes.
In medium bowl combine mayonnaise, creme fraische, mustard, sour cream, vinegar, capers, hot sauce, worcestshire sauce and mix. Adjut seasoning.
Cut eggs in half length wise. Place yolks in sauce bowl and mash with fork until creamy. Transfer mixture to whites . Add parsley leaf to each.
Serve with paprika and bacon crumbles or cover container and refrigerate until ready to serve.
*I also have used diced green olives or diced shallots in place of capers.
*I use jalapenos diced or more hot sauce if it is just for our family.