Description
A modern twist on the classic eggs benedict, featuring cloud eggs on toasted bread with hollandaise sauce for a fluffy and delicious breakfast.
Ingredients
- 4 large eggs
- 2 slices of whole grain bread
- 1 tablespoon white vinegar
- 1 tablespoon unsalted butter
- 1/2 cup hollandaise sauce
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Preheat oven to 450°F (230°C). Separate egg whites from yolks carefully.
- Beat egg whites until stiff peaks form. Spoon onto a baking sheet in two mounds, creating a small well in each.
- Bake for 3 minutes, then gently add a yolk into each well. Bake for another 3 minutes.
- Toast the bread slices until golden brown.
- Spread butter on the toast, then top with the cloud eggs.
- Drizzle hollandaise sauce over the eggs and garnish with chives.
- Serve immediately.
Notes
- Make sure no yolk mixes with the whites for best peaks.
- Use fresh eggs for easier separation.
- Adjust baking time for softer or firmer yolks.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Baking, Toasting
- Cuisine: American