Cloud Eggs with Bacon on Toast
Prep Time
Serves
Cooking Mode
8 slices Compliments Naturally Simple Bacon, cut in half crosswise
4 eggs
¼ tsp salt, divided
4 slices sandwich bread, toasted
4 tsp butter, room temperature
1 avocado, pitted, peeled and sliced
1 tomato, thinly sliced
pinch pepper
8 slices Compliments Naturally Simple Bacon, cut in half crosswise
4 eggs
¼ tsp salt, divided
4 slices sandwich bread, toasted
4 tsp butter, room temperature
1 avocado, pitted, peeled and sliced
1 tomato, thinly sliced
pinch pepper
Directions
1Preheat oven to 425°F (220°C). Heat large skillet set over medium heat. Cook bacon, turning occasionally, 5 to 8 min. until golden brown and crispy. Drain on paper towel-lined plate.
2Meanwhile, separate eggs, placing egg whites into a large bowl and place each yolk into its own small dish (to keep them separate from each other). Beat egg whites and 1/8 tsp (0.5 mL) salt with electric mixer until stiff peaks form.
3Spoon 4 equal mounds of the egg whites on parchment paper-lined baking sheet. Using the back of a spoon, make a well in the centre of each mound. Bake 4 to 6 min. until the egg whites start to firm up and no longer look wet. Place a yolk in each well. Bake another 2 to 3 min., until yolks are just set, or cook to preferred doneness, and egg whites are golden.
4Butter the toast. Top each slice with avocado, tomato, bacon and a cloud egg. Season with pepper and remaining salt.
Tips
1
When whipping egg whites, use room temperature egg whites for best volume.
Disclaimer
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Personal Note
Personal Note
