Cloud Eggs

Light and fluffy, Cloud Eggs are an updated take on a breakfast favourite.


Serves 2

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Email this recipe


  • A handful of fresh chives, chopped
  • 2 eggs
  • 2-4 slices of bacon
  • 1-2 tsp finely grated Parmesan
  • A few cherry tomatoes, optional
  • Salt and black pepper
  • Crusty bread, to serve


Preheat the oven to 210°C.

Separate the eggs carefully, placing the egg whites into one large bowl, and each egg yolk into its own small bowl or ramekin.

Beat the egg whites and a pinch of salt until stiff peaks form. Fold in the chopped chives.

Add the bacon to a skillet and fry gently.

Distribute the egg whites in two small mounds on top of the bacon slices. Using a tablespoon, make a deep well in the centre of each mound and sprinkle with Parmesan.

Add cherry tomatoes to the pan. Place the skillet in the preheated oven and bake for 5-6 minutes. Carefully slide the egg yolks into each well and bake for another 3-4 minutes.

Season with pepper and serve on crusty bread.