When I’m on a diet, I pretty much eat the same thing every day for breakfast and lunch. I always enjoy the food I’m eating, but I don’t really change it up when I know something is working and I’m actually losing weight. You wouldn’t know it from most of the food I’m posting, but I am currently on Weight Watchers and carefully counting every point of what I eat. I eat two eggs for breakfast (4 points), a hummus and turkey or cucumber sandwich for lunch (5 points), then a few afternoon snacks based on my mood. But once in a while, I need to change things up so I don’t get bored and fall completely off track. This recipe is the perfect update to my usual breakfast! Sure, it’s still two eggs but that’s the only thing connecting this recipe to my regular scrambled or sunny side up egg breakfast. And I sure had fun with this recipe, adapted from the wonderful Rachael Ray! I was watching Rachael Ray’s talk show, making a version of her recipe and reading her magazine all at the same time! Rachael Ray on the brain much?!?

For another unique and flavorful egg recipe, check out my Sriracha Deviled Eggs with Easy Microwave Potato Chips.

Eggs in Chili Clouds
adapted from Every Day with Rachael Ray Magazine, makes 4 servings

4 eggs, room temperature
1/4 cup green onions
1/4 cup parmesan
2 pieces cooked veggie bacon strips, crumbled
2 tsp chopped chili peppers
pepper to taste

I preheated the oven to 450 degrees. I then cooked up that yummy veggie bacon! You can use real bacon, of course! Once cooled down a bit, I broke up the veggie bacon and set it aside.

I  separated the eggs, placing the whites in a mixing bowl and the yolks in individual cups. Be careful not to break the yolks! I whipped up the whites until stiff peaks formed, around 5-6 minutes.

I carefully folded in the parmesan, green onions, bacon and chili. Don’t over-mix the egg whites or they will lose that fluffy texture.

I lined a baking sheet with parchment paper and spooned 4 mounds of the egg white mixture on to the sheet. I made a deep well in the center of each fluffy cloud of whites.

I baked the egg whites in the oven for 3 minutes, until lightly browned but not fully cooked. I took the baking sheet out of the oven and carefully poured each egg yolk in to the center of the egg white wells.

I baked the eggs for 4 minutes, until the yolks were just set. If you like your yolks less runny (not sure why anyone would not want a runny yolk, but that’s besides the point), just leave the eggs in the oven for another minute or two.

Now I see why Rachael Ray calls these eggs “clouds”! The whites have this incredible fluffy texture that contrasts so well with that perfectly runny yolk. With the bite of the green onion, the smokiness of the veggie bacon, the saltiness of the parmesan and the heat of the chili, my taste buds are seriously doing a happy dance! I can’t believe I didn’t think of this one on my own but I’m so glad Rachael shared it with the world. It’s just so simple and easy and has major visual impact! You can make this for yourself any day of the week or really impress your friends next time it’s your turn to host Sunday brunch (if you don’t have Sunday brunch with friends, it’s time to start!). And can you imagine the looks on your kids faces when you serve them clouds for dinner?? You can even dye the whites in your kids favorite colors to get them to eat their eggs. Oooh, I think I’m going to try that next time I make these clouds but I might leave out the chili. My kids aren’t big fans of spicy food. Enjoy!

Eggs in Chili Clouds
 
 

adapted from Every Day with Rachael Ray Magazine
Author:

Ingredients
  • 4 eggs, room temperature
  • ¼ cup green onions
  • ¼ cup parmesan
  • 2 pieces cooked veggie bacon strips, crumbled
  • 2 tsp chopped chili peppers
  • pepper to taste

Instructions
  1. Preheat the oven to 450 degrees.
  2. Cooked up that yummy veggie bacon! You can use real bacon, of course! Once cooled down a bit, break up the veggie bacon and set it aside.
  3. Separate the eggs, placing the whites in a mixing bowl and the yolks in individual cups. Be careful not to break the yolks!
  4. Whip up the whites until stiff peaks form, around 5-6 minutes.
  5. Carefully fold in the parmesan, green onions, bacon and chili. Don’t over-mix the egg whites or they will lose that fluffy texture.
  6. Line a baking sheet with parchment paper and spoon 4 mounds of the egg white mixture on to the sheet. Make a deep well in the center of each fluffy cloud of whites.
  7. Bake the egg whites in the oven for 3 minutes, until lightly brown but not fully cook. Take out the baking sheet and carefully pour each egg yolk in to the center of the egg white wells.
  8. Bake the eggs for 4 minutes, until the yolks are just set. If you like your yolks less runny, just leave the eggs in the oven for another minute or two.

 

This recipe has been shared on Walking on Sunshine and Foodie Friends Friday for the Foodie Friends Friday Linky Party #5.