Cloud Eggs on Toast
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Honey Whole Grain English Muffins Fluffy egg whites with a sunny yolk center, baked and served with dressed arugula on toasted Honey Whole Grain English Muffins.
Ingredients
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4 Eggs, yolks and whites separated
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Pinch of Kosher Salt
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2 tsp. Olive Oil
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1 ½ tsp. White Wine Vinegar
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¼ tsp. Dijon Mustard
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1 ½ C. Arugula
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4 Canyon Bakehouse Honey Whole Grain English Muffins, halved
Directions
- Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
- Add the kosher salt to the egg whites and use a hand mixer to beat them until stiff peaks form.
- 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.
- Carefully spoon the yolks into the wells and bake the clouds for 3-4 minutes more.
- 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.
- 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