These Herby Cloud Eggs with Prosciutto are a delicious and fun new take on brunch! Egg whites are whipped and baked, topped with thinly sliced salty prosciutto and the remaining yolk, then baked again. These are an impressive new take on a breakfast basic, and are soon to be a favorite brunch recipe of yours!
Brunch is a Mood
Anyone in to that brunch lifestyle?
Let me translate, because I am fully aware how millennial that just sounded.
Anyone else love all things brunch: eggs benny, pancakes for the table, bottomless mimosas, packed omelettes, Bloody Mary bars, et al?
If you’re answers isn’t a loud and proud YES!!!! then we have a serious conversation to have…
Brunch is easily one of my favorite “meals” And yes, I realize this is cheating because TECHNICALLY it’s two meals rolled in to one. But what’s not to love about that?! There’s little I love more than enjoying a delicious egg-centric breakfast dish with a pile of lightly dressed greens. They just seem to go together. Like peanut butter and jelly.
But you know…without that whole smearing them together kind of thing.
I’ve had this recipe on my kitchen “to make” list for longer than I care to share. It was that recipe that I was excited to try….but intimidated by. I don’t do well with failure in the kitchen (nothing makes me more mad than when a recipe doesn’t turn out how I thought it would!), and I’m happy to report that very surprisingly, this recipe surpassed all my expectations.
What on Earth Are Cloud Eggs?
Egg-cellent question!
Cloud eggs include a fluffy egg white base with a jammy yolk center. Both components of the eggs are prepared separately, but when combined in the finished product…well, let’s just say they’ll have you reassessing your morning egg game.
We start with the eye whites. They’re whipped with a handheld or standing mixer…unless you’re really looking for a great arm workout and have about an hour to kill, you could totally hand whisk.
I’m kidding. Please don’t whisk these by hand. Borrow someone’s mixer if you need to.
The whites are whipped to fluffy peaks, as such:
Next, we add a few flavors to make the egg whites tasty like fresh herbs. They’re mounded on a parchment lined baking sheet, and get a quick roast in the oven before we more on to the yolks.
I wanted these Cloud Eggs to be an all encompassing meal, so I knew some brekky protein was a must. Rather than option for bacon (to greasy!), or sausage (too heavy!), I landed on including prosciutto as a little “nest” for the yolk to lay on over the egg white “cloud”.
Gently lay a piece of prosciutto on top of the egg white cloud, followed by the reserved yolk. Everyone goes in to the oven again, and soon enough…..
MAGIC.
Too good for words?! ALMOST.
Top with some additional chopped herbs, sliced toast, and maple syrup.
KIDDING. Obviously I’m a brunch lover, but there are some lines I won’t cross.
But you do you 😉
The yolks can run anywhere from well cooked to v runny, depending on how long you cook the final product. Adjust cooking times if you like a runny yolk, or prefer your yolks dry.
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Herby Cloud Eggs with Prosciutto
Ingredients
- 16 eggs
- 1 cup grated parmesan cheese
- 1/4 cup chopped fresh herbs, such as basil, dill, thyme, rosemary, or parsley (or a combination!)
- 1/2 tsp salt
- 1/4 tsp Freshly cracked black pepper
- 4 oz Prosciutto
- chives, for serving
Instructions
- Preheat oven to 400 degrees.
- Separate eggs - whites in one bowl, yolks in the other. Though you'll be using all the egg whites, you'll only need 4 yolks for this recipe. Reserve for another use (hello ice cream...).
- Using either a handheld electric mixer or standing mixer, whip 16 egg whites until stiff peaks form (about 5 minutes). Fold in parmesan cheese, fresh herbs, salt, and pepper.
- Spoon mixture in 4 mounds on a baking sheet prepared with cooking spray. Carefully indent the center of each mound, where the prosciutto and egg yolk will go.
- Bake for 3 minutes, remove from oven. Carefully nest one piece of prosciutto over each mound of egg whites, placing 1 yolk in the center of each. Bake for an additional 5 minutes, or until yolk is just set (it will still be runny on the inside).
- Serve garnished with extra herbs and chopped chives.