Pesto, parmesan, ham, and sun-dried tomatoes. Italy hides inside these ultra-easy cloud eggs for a brunch that’s sure to be a hit.
After delighting you with our chive cloud eggs, we’re offering a new version with Italian flavors! A touch of sun-dried tomatoes, Parmesan, herbs, prosciutto, and of course, tasty pesto… It’s perfect to elevate your cloud eggs, easy and quick to make and ready in under 5 minutes. Great for a convivial brunch or as an original starter, let yourself be carried away by these gourmet aromas! With its yolk that runs as you taste it, it’s impossible to resist…
To make this recipe, follow the steps below :
RECIPE ITALIAN CLOUD EGGS 🍳🇮🇹
Serves 6
Ingredients :
– 6 eggs
– 1/2 bunch fresh basil
– 1 tablespoon sun-dried tomatoes, diced
– 1/2 bunch oregano
– 20 g grated Parmesan
– 6 teaspoons pesto
– 3 slices prosciutto
Preparation :
1. Separate the egg whites from the yolks. Gently place the yolks into water.
2. Beat the egg whites until stiff peaks. Add the chopped basil, the sun-dried tomatoes cut into small cubes, the oregano, and the grated Parmesan. Stir gently to avoid deflating the whites.
3. In lightly greased muffin molds, add the whites then hollow out a center and deposit a teaspoon of pesto followed by the yolk. Add half a slice of prosciutto and cover with the remaining egg whites.
4. Bake for 3 minutes at 180°C. Carefully unmold and serve !
