Mature cheddar cheese & smoked black pepper 'Cloud egg' with Glenballyeamon free range eggs

Serves 2

Well, if you're not much into social media you'll maybe not be aware that the 'cloud egg' has become the latest food craze. Never to let an opportunity to try something new pass my by I rustled-up a couple yesterday and the results were really good. Very simple (although a fair bit longer to make than a standard poached, fried or scrambled egg) and tasty to eat. What's not to like?



4 Glenballyeamon free range eggs

Mature cheddar cheese of choice, grated (I used Coleraine)

North Coast Smokehouse smoked black pepper


Salad of choice to serve



Preheat the oven to 200 degrees.

Separate the eggs, placing the whites into a mixing bowl and the yolks into 4 small dishes (sauce pots or egg cups are perfect).

 Whisk the whites as though making meringue and once stiff peaks are formed, fold in the cheese, pepper & salt.

On a greased baking tray create 4 'clouds' with the mixture, ensuring there is a small dip in the centre for the yolk. Place them in the oven for 6 minutes or until almost cooked.

Remove from the oven and gently place the yolks in the centre of the 'clouds' then pop back in the oven for 3 minutes. 

Serve immediately with salad and crusty bread soldiers for dipping.



Cloud eggs with Glenballyeamon free range eggs.