MOTHERS DAY EGGS AND BACON IN CLOUDS

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MOTHERS DAY EGGS AND BACON IN CLOUDS
Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 4 Free Range Eggs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup chives chopped
  • 3 strips cooked bacon crumbled
  • Pepper to taste
To Serve:
  • Toasted Ciabatta Bread
  • Fresh spinach
‘Optional Extras’
  • Extra Bacon rashers fried or roasted
  • Knorr "Restaurant Quality" Hollandaise Sauce Available in a 1L heat and serve pack in our fresh produce department
Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 4 Free Range Eggs
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup chives chopped
  • 3 strips cooked bacon crumbled
  • Pepper to taste
To Serve:
  • Toasted Ciabatta Bread
  • Fresh spinach
‘Optional Extras’
  • Extra Bacon rashers fried or roasted
  • Knorr "Restaurant Quality" Hollandaise Sauce Available in a 1L heat and serve pack in our fresh produce department
Instructions
  1. Separate egg yolks and whites, putting the whites in one large metal bowl and the yolks in the broken shells or 4 separate bowls
  2. In a metal mixing bowl, whip the whites until stiff peaks form
  3. Carefully fold in the cheese, chives and bacon
  4. Line a baking sheet with grease proof paper and spoon 4 mounds of whipped egg whites
  5. Make a deep well in the centre of each with the back of a spoon
  6. Bake at 230 degrees C for 3 minutes and remove from oven
  7. Add one yolk to each well and season with pepper
  8. Return to oven and bake until yolks set, about 2-3 minutes for a soft egg yolk
  9. Serve with a side of fresh spinach and extra bacon (if mum is felling in the mood!) You can also top with hollandaise or serve on the side.
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Written by helena