These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.

Carolyn Casner
Source: EatingWell.com, August 2017
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray.

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  • Separate egg whites from the yolks, placing each yolk in an individual small bowl. Beat all of the egg whites and salt in a mixing bowl with an electric mixer on high speed until stiff. Gently fold Parmesan and scallions into the beaten whites with a rubber spatula. Make 4 mounds (about 3/4 cup each) of egg-cheese mixture on the prepared baking sheet. Make a well in the middle of each mound with the back of a spoon.

  • Bake the egg whites until starting to lightly brown, about 3 minutes. Remove from oven. If the well has filled in during baking, use the spoon to recreate it. Gently slip a yolk into each well. Bake until the yolks are cooked but still runny, 3 to 5 minutes more. Sprinkle with pepper. Serve immediately.

Nutrition Facts

93.9 calories; protein 7.8g 16% DV; carbohydrates 1.4g; exchange other carbs; dietary fiber 0.1g 1% DV; sugars 0.3g; fat 6.2g 10% DV; saturated fat 2.3g 12% DV; cholesterol 190.3mg 63% DV; vitamin a iu 356.5IU 7% DV; vitamin c 0.7mg 1% DV; folate 26.2mcg 7% DV; calcium 73.7mg 7% DV; iron 1mg 5% DV; magnesium 8.6mg 3% DV; potassium 89.3mg 3% DV; sodium 198.1mg 8% DV; thiaminmg 2% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2019
I have shared these lovely healthy eggs with many friends & relatives. It's SO easy and SO very cool! Read More
Rating: 5 stars
03/09/2018
These are wonderful! One yolk stuck to the bowl and broke when I was transferring to the cloud so will either make sure there is always a bit of white OR very slightly grease the bowl before cracking the egg...otherwise perfect...follwed advice to cook at 400 for 2 minutes for the cloud and a bit more for the yolks (and sprinkled extra Parmesan on the yolks). These will be a regular for us now...heavenly! Read More
Rating: 3 stars
01/27/2018
I might have done something wrong....my clouds fell completely. Maybe I should have beat them a little longer? They started deflating as I scooped them onto the baking sheet. The flavor of the Parmesan and scallions was fantastic so I will try it again sometime soon. Read More
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Rating: 5 stars
01/08/2018
So easy and delicious!!! Read More
Rating: 5 stars
11/07/2017
Really simple and delicious. I didn't need to improve on eggs over easy but this is great. I had to make it 2x to get the timing just right with the whites and the yolk. But once I turned the temp down on the oven to 400 it worked like a charm. Don't watch the yolks and expect them to change appearance much. Just cook them very swiftly and take them out. The yolk will be just right. Only cook the whites for a minute or two tops. The texture of the whites is nice you can pick it up with your hands if you want and tear it apart. Read More
Rating: 5 stars
11/05/2017
this is easy beautiful and delicious. I added an additional egg white used chives and sprinkled cheese over the yoke to bake. It's a great brunch dish and easy to make for bigger numbers of people Read More
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Rating: 5 stars
08/30/2017
These are such a fun recipe for brunch with friends. The eggs are so fluffy and flavorful but you still get that delicious runny yolk the best! Read More