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Herby Cloud Eggs with Prosciutto

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!
Course: Breakfast
Servings: 4 servings

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.