“Eggs in Clouds”
To view the full, original Rachael Ray Magazine recipe click here.
The original recipe called for chives, but my chives plant looked a little worn out, so I substituted dried tarragon. Tarragon plays well with chicken, so I figured it would be a nice flavor to add to eggs as well.
In order to lighten up the meal, I skipped the bacon crumbles. If you decide to use the bacon, I would suggest cooking it off in advance so that it won’t be smoking hot when you add it to the egg whites mixture. If you would like to substitute the bacon, I think you could include chopped roasted red peppers or peppadews, either would add flavor and color to this dish, just blot off some the of moisture before adding.
Do NOT skip the parchment paper. Even on parchment, my little clouds were reluctant to release. Next time for easier release, I may lightly butter the parchment or lightly coat the parchment with cooking spray or experiment and line the baking sheet with my favorite baking tool, a Silpat baking mat.
If you are turned off by runny yolks… no problem! Leave the Eggs in Clouds in the oven a little longer and the yolks will bake and firm. You can also pierce the yolk before adding to the “cloud”- it will spread out and cook to a less runny texture.
I paired the Eggs in Clouds with my version of hash browns.
Jenn’s Hash[tag] Browns:
Peel 2 medium Russett Potatoes and place whole potatoes in pot. Fill with water to cover potatoes.
Boil for 20 minutes in pot on stovetop.
Remove potatoes (carefully) from pot, cool and refrigerate overnight.
The next day, grate whole potatoes on box grater into a bowl.
SEASON! Feel free to get creative here but this is what I like all to taste: garlic powder, onion powder, salt and pepper and Old Bay Seasoning – it is not just for seafood – I swear!!!)
Combine grated potatoes and seasoning, mix well.
In a frying pan over medium heat, melt 2 Tablespoons butter and add seasoned potatoes.
Leave them there / leave them alone a bit to brown and develop crispiness.
Stir after a few minutes for even browning and remove from pan when desired level of crunch/crispy is achieved.