Looking for something a little different to serve for brunch? These cloud eggs are made by separating the whites from the yolks, than whipping the whites until stiff peaks form. The egg shape is re-formed on a baking tray, with the yolk baking in the middle of the fluffy whites.
Squeeze a little lemon juice over the asparagus for a citrus zing.
Looking for a sweet brunch idea? Or a vegetarian dinner starring eggs?
Ingredients
Method
1.Preheat oven to 220C/200C fan. Line two oven trays with baking paper.
2.Trim ends from asparagus; cut in half lengthways. Trim green onion; chop finely. Finely grate the parmesan.
3.Place bread slices on one tray; bake for 5 minutes. Turn slices; bake for another 5 minutes or until toasted.
4.Meanwhile, separate eggs, placing whites in a small bowl of an electric mixer and yolks individually into lightly-oiled small ramekins (or cups) to keep separate. Beat egg whites with electric mixer until stiff peaks form. Fold in green onion and ¼ cup of the grated parmesan until just combined.
5.Spoon egg white mixture into four equal mounds on second tray. Using the back of a spoon, make a deep indent in the centre. Taking care, slide yolks into indents; bake for 5 minutes or until yolks are just set.
6.Cook asparagus in a saucepan of boiling salted water for 2 minutes or until just tender; drain. Drizzle asparagus with olive oil, then season; toss gently to combine.
7.Serve toast with eggs in clouds and asparagus, sprinkled with remaining parmesan.
You can replace the asparagus with 400g cherry truss tomatoes, roasted in the oven for 10 minutes or until softened.
Note
