MOTHERS DAY EGGS AND BACON IN CLOUDS
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
- Home made or quality store bought Hollandaise Sauce
Instructions
- Separate egg yolks and whites, putting the whites in one large metal bowl and the yolks in the broken shells or 4 separate bowls
- In a metal mixing bowl, whip the whites until stiff peaks form
- Carefully fold in the cheese, chives and bacon
- Line a baking sheet with grease proof paper and spoon 4 mounds of whipped egg whites
- Make a deep well in the centre of each with the back of a spoon
- Bake at 230 degrees C for 3 minutes and remove from oven
- Add one yolk to each well and season with pepper
- Return to oven and bake until yolks set, about 2-3 minutes for a soft egg yolk
- 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.