Make AMAZING Easy Cloud Eggs
Join us for a Mrs Rogers twist on the latest Instagram food craze - Cloud Eggs!
Turn the oven onto 200C fan bake. Cut the tomatoes into quarters.
Place the mushrooms face down on a lined baking tray and put in the oven for approximately 5 minutes. This will help the water from the mushroom to run out and will ensure the mushrooms are cooked through.
Separate the egg whites from the yolk, being careful not to brake the yolk. Whip the egg whites until fluffy. Add the baking powder and garlic and herb salt. Whip a few more times to mix.
Remove your mushrooms and layer the bacon, tomatoes and cheese. Dollop the egg whites into the mushrooms and create a little bowl, big enough to hold the egg yolk. If you like your yolks runny, don’t put them in yet! But if you want a hard yolk, gently place it in the egg white bowl.
Place stuffed mushroom into the oven for 5 minutes. If you would like a runny yolk, add 1 minute before taking out the mushroom.
Ingredients
Directions
Turn the oven onto 200C fan bake. Cut the tomatoes into quarters.
Place the mushrooms face down on a lined baking tray and put in the oven for approximately 5 minutes. This will help the water from the mushroom to run out and will ensure the mushrooms are cooked through.
Separate the egg whites from the yolk, being careful not to brake the yolk. Whip the egg whites until fluffy. Add the baking powder and garlic and herb salt. Whip a few more times to mix.
Remove your mushrooms and layer the bacon, tomatoes and cheese. Dollop the egg whites into the mushrooms and create a little bowl, big enough to hold the egg yolk. If you like your yolks runny, don’t put them in yet! But if you want a hard yolk, gently place it in the egg white bowl.
Place stuffed mushroom into the oven for 5 minutes. If you would like a runny yolk, add 1 minute before taking out the mushroom.
