This morning I was in need of a pick-me-up as Denver once again slogs through another snow storm. Recently I came across this article and really wanted to try, well, basically everything there. But I thought the Egg in a Cloud would be a great way to start a cold wintry Tuesday.
I bought a new cookbook a couple weeks back. We happened to have all the ingredients for the cornmeal waffles with fresh peach topping (no good fresh peaches here, but we froze some last fall – they thawed out wonderfully). So this weekend we made those. It was a success, although the batter was extremely thick and didn’t quite reach the edges of the iron.
As always, when cooking for two people, there are leftovers. We had one waffle left to fight over this morning. When I saw the Egg in a Cloud idea, I knew it would be best served on top of a waffle (a technique I first saw at the hospital I used to volunteer at – they put fried chicken, banana mashed potatoes, and gravy on top of a waffle for dinner). So this morning, I split the waffle in half, threw it in the oven while it was pre-heating, and put the rest of the meal together.
First impressions – the waffle on bottom was the best idea. It added additional texture/structure and flavor, plus the slightest hint of sweetness.
However, as I should have suspected, the egg was a little bland. The texture was good, but it needed a little something extra. While thinking today, I have come up with a few options to fix this: top with Parmesan cheese before putting in the oven, mix the whipped whites with herbs (sage, rosemary, whatever), perhaps drizzle with butter or olive oil after done cooking.
I think this is a good recipe as far as versatility goes. Since the website is vague on the details, here is what I used to create this:
Egg in a Cloud
- 2 eggs, separated
- 2 pieces of toast (or 2 plain or savory waffles)
- Optional for flavoring – grated Parmesan cheese, sage and/or rosemary, olive oil or butter (can use any of these in any combination, just play with it)
- Preheat the oven to 415 degrees. Prepare the toast and warm the waffles if need be (reheating waffles is best done directly on the rack in the conventional oven while it is preheating – after the oven is heated, transfer the waffles to an oven-safe pan, plate or skillet so that the eggs can be placed on top of them for baking).
- In a medium bowl, whip the egg whites with an electric mixer on high speed until stiff peaks form. Once this occurs, carefully fold the spices and Parmesan cheese into the whites if desired.
- Evenly divide the whites onto two pieces of toast, forming a well in the center for the yolk.
- Carefully slide the yolk into the well. Transfer the eggs and toast to an oven-safe pan. Sprinkle with additional Parmesan cheese, if desired.
- Bake in the oven for 10-15 minutes, or until the egg whites are golden on top and the yolks have just begun to set.
- Remove from oven. Drizzle with olive oil or butter, if desired. Top with a little salt and pepper.