Feeling a little fancy? These 21 Day Fix cloud eggs are super fancy…and not to hard to make, either. Also (and most importantly!), they’re completely delicious.
{updated: I’ve added Weight Watchers points at the bottom of this post! AND, since Charles started following a ketogenic diet a few weeks ago, I’ve been revisiting my recipes to see what he can eat…these cloud eggs are perfect for keto}
This 21 Day Fix-friendly recipe is perfect for brunch, holiday breakfasts, or feeding overnight guests. Or, if you’re like me, it’s a perfect breakfast for any day, no special occasion needed. Honestly, I’m not much of a chef…but I love a fancy breakfast, and most days that includes eggs and some roasted veggies. Most of these pictures were taken on a regular ol’ Wednesday morning, when I decided I wanted a fancy breakfast and that’s all there is to it. Be fancy, I say!
21 Day Fix Cloud Eggs
And one thing I love about this recipe is that you can toss some veggies in the oven to roast while you’re making the cloud eggs (in a separate pan, of course – here’s my favorite roasted tomato recipe).
What are cloud eggs?
Cloud eggs are eggs with a light, fluffy, cloud-like texture. You get this texture by whipping the egg whites before baking. Then you bake the white for just a few minutes before adding the yolks (and sticking back in the oven for a few more minutes).
Are cloud eggs hard to make?
Well, I made them…so, no. They really aren’t! There are a couple of steps obviously not involved with regular egg-making, like whipping the whites and separating the yolks…but it’s not hard. You do want to be gentle with the yolks and mindful of how you fold the cheese into the whipped egg whites (again, gently). But really, it’s not hard!
Be careful with those pretty yolks so they don’t break. Just handle with care and you’ll be fine (if they break, it’s okay…you can still use them!).
For best results (and the prettiest cloud eggs), reserve the egg yolks in small, individual dishes rather than in one larger bowl.
Prep time: 10-15 minutes
Cooking time: approximately 6 minutes
Serves 4 (1 serving = 1 egg, so go ahead and double if you need to!)
Modifications: It’s perfectly okay to leave the chives out and swap out the Asiago for cheddar. I know my kids would prefer it that way!
Ingredients
4 large eggs
1/2 c. Asiago cheese, finely grated, divided
3 T. fresh chives, finely chopped, divided
Salt and black pepper, to taste
Be careful when handling the yolks so they don’t break! It’s fine if they do…they will still “work” (that right egg in the picture above has a broken yolk), but they are pretty when the yolks stay in one piece.
For best results, reserve the egg yolks in small, individual dishes rather than in one larger bowl.
I served mine up with these roasted tomatoes.
Container counts (for one egg): 1 red, 1/2 blue (actually a tiny bit less than 1/2)
Cloud Eggs with Asago and Chives (21 Day Fix, Portion Fix, Weight Watchers)
Ingredients
- 4 eggs large
- 1/2 c Asiago cheese finely grated, divided
- 3 tbsp fresh chives finely chopped, divided
- salt and black pepper to taste
Instructions
- Position oven rack to center position. Preheat oven to 450°F and line a large, rimmed baking sheet with parchment paper and set aside.
- Crack and separate eggs, placing the whites in a large mixing bowl and reserving the yolks in another bowl.* Season egg whites with salt and pepper, to taste.
- Using a hand mixer or immersion blender, beat the egg whites until stiff peaks form. Scrape the sides of the bowl with a spatula while blending to incorporate all of the egg white.
- Gently fold in 2/3 of the Asiago cheese and chives into the bowl, being careful not to deflate the egg whites in the process. Spoon the whipped egg white mixture onto the prepared baking sheet into four piles, leaving plenty of room between each mound. With the back of a spoon, create an indent in the center of each mound and place baking sheet on center rack in preheated oven and bake for 3 minutes.
- After 3 minutes, remove from oven and transfer reserved yolks into the indent of each mount. Sprinkle each mound with half of the remaining cheese and fresh chives and return to oven and bake another 3 minutes or until yolks are set and egg whites are golden brown.
- Remove egg clouds from oven and sprinkle with remaining cheese and chives and serve immediately.
- *For best results, reserve the egg yolks in small, individual dishes rather than in one larger bowl.
Video
Notes
Nutrition
Here are some more 21 Day Fix breakfast ideas I think you’ll love:
This is so amazing. I never had eggs this good. I was blown away. Thank you for sharing this wonderful recipe.
I’m so glad you liked them! They are SO good, aren’t they?!
Since you do not allow pintrest saves, how do I unsubscribe from yo r post
Hello there! I definitely allow Pinterest saves! 🙂 Thanks for letting me know you were having trouble though…I’ve made some tweaks to my Pinterest sharing button and it should work now. If you want to unsubscribe, you still can of course, but I don’t know what channel you’re subscribed through to tell you how to unsubscribe.
What will the container count be?
Hi Jennifer! Thank you for catching that – I totally left the container counts out on accident! One serving (two eggs) is 1 red and 1 blue.
These eggs with asiago and chives look delicious, I just want to devour it off the screen! Thanks for sharing, Carrie!