Cloud Eggs on Toast | Canyon Bakehouse

Cloud Eggs on Toast

Fluffy egg whites with a sunny yolk center, baked and served with dressed arugula on toasted Honey Whole Grain English Muffins.

Ingredients

  • 4 Eggs, yolks and whites separated

  • Pinch of Kosher Salt

  • 2 tsp. Olive Oil

  • 1 ½ tsp. White Wine Vinegar

  • ¼ tsp. Dijon Mustard

  • 1 ½ C. Arugula

  • 4 Canyon Bakehouse Honey Whole Grain English Muffins, halved

Directions

  1. Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. Add the kosher salt to the egg whites and use a hand mixer to beat them until stiff peaks form.
  3. Spoon the fluffy whites onto the prepared baking sheet to make four clouds. Create shallow wells in each with the spoon and bake for about 6 minutes, until set.
  4. Carefully spoon the yolks into the wells and bake the clouds for 3-4 minutes more.
  5. To make the vinaigrette, combine the olive oil, vinegar and mustard in the bottom of a large bowl and whisk to emulsify. Add the arugula and toss to coat.
  6. Assemble toasted English muffins with dressed greens and place a cloud on top of each.

 

Difficulty: Easy

Prep: 10 min

Cook: 10 min

Servings: 4

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