You know, I did not invent this dish myself. Let’s just put that out there – I am not the genius behind this. And heck, truth be told, I didn’t bother to Google – it could be that every blogger and their brother have posted a Fluffy Egg recipe. very other restaurant in the country could be preparing eggs this way.
But I somehow don’t think so. I do visit a lot of blogs, and so far, none that I frequent have posted fluffy eggs.
So…what ARE Fluffy Eggs?
Oh, no biggie. Just something I invented.
I kid, I kid!
Fluffy eggs are a fun and different way to prepare a very simple dish. They are gorgeous to look at, easy to put together, and will impress the pant offs off of anyone you serve them to. You could serve them plain, or topped as I did here. You could add them to a pile of cheesy potatoes, or top an English muffin and Canadian Bacon with them for a fantastical version of Eggs Benedict.
Just give them a try, make them your own, and don’t forget to give credit where credit is due.
I invented them.
Okay, no, I didn’t. I just decided how they should be topped. The Bacon and Chives? Totally my idea. And the lemon zest, too. Unless the friend who suggested that is reading this, in which case, oh, never mind.
Fluffy Baked Eggs
- 2 large eggs, divided
- 2 slices cooked bacon, crumbled
- Lemon zest
- Salt & Pepper
- Preheat oven to 350. Spray an oven safe pan with cooking spray. Set aside.
- In a small bowl, whip egg whites to stiff peaks. Using a large spoon, arrange into two “clouds” on the prepared pan. Hollow out a center in each cloud using your fingers.
- Place an egg yolk in each of the hollowed out clouds; season with salt & pepper. Top with bacon, chives, and lemon zest. Bake at 350 for 10 minutes.
- Remove from oven and serve immediately.
Want to see me make them? Well, here you go! I made these live a few weeks ago on Daytime Blue Ridge, where I am a regular guest chef. We always have such a great time!