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Crisp Prosciutto and Parmesan Cloud Eggs

Ready in 26 minutes
Prep 20 minutes
Cook 3 minutes
6
SERVINGS
METRIC
IMPERIAL

  • 3 slices prosciutto (about 45g)
  • 6 eggs, seperated
  • fresh grated Parmesan cheese, divided
  • 45 ml finely chopped mixed fresh herbs (such as chives, thyme, and basil), divided
It’s like a taste of heaven with bites of fluffy egg whites, rich runny yolks and crispy prosciutto.

Instructions

Preheat oven to 450°F (230°C).

In a large non-stick pan, over medium heat, cook prosciutto until crisp and golden brown, about 3 minutes. Let cool and chop. Set aside.

Using an electric mixer, on medium-high speed, beat egg whites to stiff peaks. Fold in ½ cup (125 mL) Parmesan and 2 tbsp (30 mL) of the mixed herbs. On a parchment paper-lined baking sheet, spoon 6 large dollops of egg mixture 2-inches (5 cm) apart. Using the back of a spoon, press small wells into the centre of each egg cloud. Bake for 3 minutes.

Top each well with an egg yolk; sprinkle with remaining cheese, herbs, pepper and prosciutto. Bake for another 3 minutes or until egg is heated through. Serve immediately.

Nutritional Facts
  • Amount Per Serving
    140 Calories
  • Total Fat
    9 g
  • Sodium
    380 mg
  • Carbohydrates
    1 g
  • Fibre
    g
  • Sugars
    1 g
  • Protein
    12 g
  • Excellent source of vitamin K, vitamin B12, pantothenate and selenium.
  • Good source of riboflavin and niacin.

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