Wake up to happy clouds of light, fluffy egg whites filled with a perfectly runny yolk center.
I’ve been making these for long time, call them “Puffy Eggs.” Can also put breakfast meat (sausage, ham, bacon) under the egg whites. Lots of variations possible. Have even made them on a spinach cake instead of toast–low-carb version.
- 2 or 3 slices nitrate-free bacon, or turkey bacon
- 4 large farm fresh eggs
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- a pinch of sea salt and pepper
- Preheat your oven to 450 degrees f. and line a sheet pan with parchment paper.
- Heat a skillet over medium-low heat. Add bacon and cook until golden and crispy.
- Transfer your cooked bacon to a plate lined with a paper-towel to remove excess grease and ensure crispness.
- Once cool, crumble and set aside.
- Separate the egg whites from their yolks, carefully, not to break the yolk.
- Place whites and yolks in separate bowls.
- Using an electric mixer or a hand beater; beat the whites until stiff peaks form.
- Carefully fold the parmesan cheese and green onions into your beaten egg whites.
- Now using a large spoon, place 4 equal dollops of whites onto your prepared sheet pan, using all of your beaten egg white/cheese mixture.
- Form the egg whites into “nests”, making an indentation in the center for the yolks to eventually nestle into.
- Place these egg white “nests” in your preheated oven and bake for 3 minutes.
- After 3 minutes remove from the oven and very gently add an egg yolk into the center of each nest.
- Season with some sea salt and pepper if desired.
- Sprinkle crumbled bacon on top and bake for 3 minutes more until yolks are just set to your liking.
- Enjoy while warm!
- I sprinkled my finished product with a few more green onions and a tiny pinch of shaved Parm, just for looks!