Rating: 4.71 stars
10 Ratings
  • 5 star values: 9
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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.

Source: EatingWell.com, August 2017

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Read the full recipe after the video.

Recipe Summary test

active:
25 mins
total:
25 mins
Servings:
4
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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

1 cloud egg
94 calories; protein 7.8g; carbohydrates 1.4g; dietary fiber 0.1g; sugars 0.3g; fat 6.2g; saturated fat 2.3g; cholesterol 190.3mg; vitamin a iu 356.5IU; vitamin c 0.7mg; folate 26.2mcg; calcium 73.7mg; iron 1mg; magnesium 8.6mg; potassium 89.3mg; sodium 198.1mg.

1 medium-fat protein

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