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Fluffy, light, and almost too pretty to eat, cloud eggs are the ultimate breakfast glow-up. This low-carb dish is perfect for keto mornings or brunches that wow.

Optional toppings: chopped chives, crumbled bacon, paprika, hot sauce

 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Separate the eggs:
   • Carefully crack each egg and separate the whites into a mixing bowl.
   • Keep the yolks intact in a separate small bowl (1 per yolk).
3. Whip the egg whites:
   • Using a hand mixer or whisk, beat the egg whites until stiff peaks form — like a meringue.
   • Gently fold in the shredded cheese, salt, and pepper.
4. Shape the clouds:
   • Spoon the whipped egg whites into two mounds on the parchment-lined baking sheet.
   • Use the back of a spoon to make a small well in the center of each.
5. Bake the whites (without yolks) for 3 minutes.
6. Add the yolks:
   • Gently place one yolk into the center of each cloud.
   • Return to the oven and bake for another 3–4 minutes, or until yolks are slightly set but still runny (or longer if you prefer them firmer).
7. Serve immediately!
   • Top with chives, bacon, or a dash of paprika if desired.

Variations

• Add finely chopped herbs or spinach into the whipped whites before baking.
• Use spicy cheese (like pepper jack) for a kick.
• Stack with avocado slices or a side of sautéed mushrooms.