Cloud eggs

Try these light-as-air eggs for breakfast, with scrambled 'cloud' egg whites, spring onions and chives surrounding a baked egg yolk. Serve on toast 

  • Prep:10 mins
    Cook:13 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 80
  • fat 6g
  • saturates 2g
  • carbs 0.3g
  • sugars 0.3g
  • fibre 0.3g
  • protein 7g
  • salt 0.1g


  • 2 large eggs
  • 2 tbsp chives, chopped
  • 2 spring onions, finely sliced
  • wholemeal toast or gluten-free alternative, to serve (optional)


  1. Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.

  2. Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.

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