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If you are tired of ho hum eggs for breakfast, this Cloud Eggs with Asiago Cheese & Chives recipe is for you. The recipe comes together in just a few minutes and they taste wonderful. Reach for this recipe whenever you have overnight guests or when you simply want to jazz up your weekend brunch menu.
Cloud Eggs with Asiago Cheese & Chives
This recipe for Cloud Eggs with Asiago Cheese & Chives serves 4 as prepared below. It calls for approximately 10-15 minutes of prep time and approximately 6 minutes cooking time. The recipe can easily be doubled by doubling the ingredients and using more baking sheets.
Cloud Eggs look a bit sophisticated but they are actually fairly simple to make. Delicate cloud eggs don’t take very long to prepare, and are versatile enough that there are many variations on how to make them. To change up cloud eggs all you need to do is change the seasonings and cheeses used and you’re good to go. You can eat cloud eggs on their own, or serve them on top of salads, muffins and bowls. If you are tired of ho hum eggs for breakfast, this Cloud Eggs with Asiago Cheese & Chives recipe is for you. The recipe comes together in just a few minutes and they taste wonderful. Reach for this cloud eggs recipe whenever you have overnight guests or when you simply want to jazz up your weekend brunch menu.
Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.
KitchenArt Cook’s Pro 3-Pc Adjust-A-Measure SetNordic Ware Aluminum Baker’s Half Sheet (2-Pk)Reynolds Parchment Baking Sheets (22-Ct)Pyrex 8-Piece Smart Essentials Bowl SetHamilton Beach Hand Mixer with Snap-On CaseOXA 4-in-1 Immersion Hand Blender Set
- baking sheet
- parchment paper
- mixing bowls
- hand mixer OR immersion blender
- 4 large eggs
- 3 oz Asiago cheese, finely grated, divided
- 3 tbsp fresh chives, finely chopped, divided
- salt and black pepper, to taste
Place the oven rack in the center position.
Preheat the oven to 450 degrees f.
Line a large, rimmed baking sheet with parchment paper.
Crack and separate eggs, placing the whites in a large mixing bowl and reserving the yolks in another bowl. For best results, reserve the egg yolks in small, individual dishes rather than in one larger bowl.
Season the egg whites with salt and pepper, to taste.
Use a hand mixer or immersion blender to beat the egg whites until stiff peaks form.
Scrape the sides of the bowl with a spatula while blending to incorporate all of the egg white.
Gently fold in 2/3 of the Asiago cheese and chives into the bowl, being careful not to deflate the egg whites in the process.
Spoon the whipped egg white mixture onto the prepared baking sheet into four piles, leaving plenty of room between each mound. With the back of a spoon, create an indent in the center of each mound.
Place the baking sheet into the oven and bake for 3 minutes.
After 3 minutes, remove the baking sheet from the oven and transfer the reserved yolks into the indent of each mount.
Sprinkle each mound with half of the remaining cheese and fresh chives and return to oven and bake another 3 minutes or until yolks are set and egg whites are golden brown.
Remove the egg clouds from the oven.
Sprinkle the cloud eggs with remaining cheese and chives and serve immediately.