Ingredients (makes 2 servings)
4 large free-range eggs |
200 g / 7.1 oz
|
2⁄3 cup shredded mature cheddar cheese (see dairy-free options) |
80 g / 2.8 oz
|
pinch of pink Himalayan or sea salt |
1 g / 0.04
oz
|
freshly ground black pepper |
0.20 g / 0.01
oz
|
Step 1
Preheat the oven to 450℉ / 230℃. Separate the egg
whites from the egg yolks carefully. Keep the egg yolks in the shells and place
it back to the box for later.
Step 2
Add a pinch of salt into the egg whites and beat
them into a thick foam using a whisk or a food
processor.
Step 3
Grate the cheddar cheese. If you want finely grated
cheese choose the small sized holes or the medium sized holes if you want the
cheese a bit coarse.
Step 4
Gently fold the cheese into the whipped egg whites
and slowly mix it in with a spoon. Be careful not to
deflate the eggs whites!
Step 5
Place a heat-resistant baking sheet (parchment
paper) on a baking tray. Based on how many egg whites you have, create as many
mounds of the egg white mixture. Use a spoon to create small dents in the center
so they look like nests.
Step 6
Place in the oven and bake for about 3 minutes. Open
the oven and pull the tray out. Gently add the egg yolks to the center of each
nest. Season with salt and freshly ground black pepper.
Step 7
Place the tray back in the oven and bake for another
3 minutes.
Step 8
Serve immediately!
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