Cloudy with a chance of Eggs

Cloudy with a chance of Eggs


These light and fluffy egg clouds are the perfect start to the day served with our Artisan Baker Multigrain Bread. A quick and easy start to a healthy day.


2 slices Artisan Baker Multigrain Bread
2 large eggs
to taste salt and pepper
1 pinch/es of red chili flakes, crushed
to taste butter


  • Separate the eggs by placing the egg whites into a medium mixing bowl and reserving the egg yolks in 2 small ramekins, separated and being careful not to break the yolks.
  • Pre-heat the oven to 450 degrees Fahrenheit and line a small sheet pan or baking dish with parchment paper.
  • With electric beaters or a standing mixer whip the eggwhites on high until stiff peaks form, as you would a meringue.
  • Evenly divide the eggwhites into 2 heaped mounds on the prepared sheet pan and with the back of a spoon create a well in the middle which will cradle the egg yolk. Be sure to build up the sides enough to hold the egg yolk.
  • Bake the egg whites at 450 degrees F for 2 minutes, then carefully add the egg yolks to the wells you made and season with a bit of salt and pepper and a pinch of crushed red chili flakes.
  • Bake a further 3 to 4 minutes until the egg yolks are cooked to your liking.
  • Serve straight away with the toast.
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