Eggs in a South West Cloud

This recipe is a little different and better than some of the other recipes out there for eggs on a cloud. It’s tasty because you add a little tomato, scallion, cilantro and roasted poblano pepper. I thought it would be better to do the eggs two at a time instead of the traditional one egg cloud with one egg yolk in the center. Guess what your two eggs look like. I’m not even going to say. Two eggs at a time is a much better presentation and it’s more family friendly also. I found it easy to do two servings at the same time so I actually used 4 eggs. To prepare these eggs you need parchment lined baking sheets and your oven set to 450 degrees F to bake.

Ingredients for two servings

4 eggs (whites in one large bowl and yolks in a small bowl)

4 grape tomatoes chopped up

1/2 roasted poblano pepper chopped up

2 Tablespoons Scallions chopped up

2 Tablespoons cilantro torn off

fresh ground sea salt

fresh ground black pepper

Directions Set your Oven to 450 degrees F on Bake and you need baking sheet(s) lined with parchment paper

Whip up your egg whites till they are thick and fluffy.

Pour out two servings on your baking sheets lined with parchment paper. Make a well in the center and pour 1/2 the mixed yolks into each well. Sprinkle the whites with the tomatoes, scallions and poblano peppers. Place in your 450 degree oven for 4-5 minutes. Remove and serve on plates and sprinkle with fresh cilantro and fresh ground salt and pepper. I served the eggs with a small amount of refried beans and a creamy polenta corn cake.

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