“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. Continue reading