Egg in a Cloud

I went to Almar the other day for breakfast and tried their egg in a cloud. It was so cool. They separated the yolk and whites and fluffed up the whites and baked them and poached the yolks and served it on top of brioche toast with ham and cheese. It was delicious. While it looks super cool, I didn't think it would be that hard to try at home. Mom and Jamie were my guinea pigs and it was great! Definitely more complicated than the average egg recipe but it's delicious and such a cool presentation. Would be great for a brunch!

Serves 3 (just add one egg per person)

Ingredients:

3 eggs, separated yolks and whites (careful not to break the yolks)

A pinch cream of tarter

1 tbsp diced cheese (I used Monteray Jack)

1 tsp fresh herbs, minced (if you have)

Salt

Vinegar

Directions:

Preheat oven to 400 and bring a small pot of water to a boil. Keep the yolks in a separate bowl after separating. Put the whites in a very clean bowl and beat until soft peaks form. Sprinkle in cream of tarter and a pinch of salt and beat until firm peaks form. Gently fold in cheese and herbs. 

On a parchment-lined tray, make three mounds of egg white with an indent in the middle (for the yolk). 

Bake the whites for about 5 minutes until firm. Stir about 1 tbsp if vinegar into the boiling water and carefully put in the yolks. Cook about 30 seconds to 1 minute depending how runny you want them. Place the yolk in the "cloud" and sprinkle with salt and pepper. Serve alone or on top of buttered toast or English muffins (I did English muffins). 

Voila! Egg in a cloud. 

It's super fluffy inside and the yolk runs all over. Would be great with a small salad, too.