Cheese and herb cloud eggs
grated Pecorino Romano cheese
1½ tsp, chopped
1 tsp, chopped
¼ tsp, plus more for garnish
- Preheat oven to 450°F. Line a baking sheet with parchment paper. Separate egg whites from yolks, and place whites in a large bowl and yolks in a small bowl.
- Add salt to egg whites. Beat with an electric mixer at high speed until stiff peaks form. Gently fold in cheese, chives, thyme, and pepper. Spoon mixture into 4 mounds on prepared baking sheet, shaping each into a circle. Make an indentation in the middle of each mound with a spoon.
- Bake at 450°F for 3 minutes. Remove pan from oven (leave oven on). Gently slip 1 egg yolk into each indentation. Return pan to oven and bake until yolks are just set but still runny, 3-5 minutes. Garnish with more black pepper. Serve warm.
- Serving size: 1 cloud egg