Can we all agree that today is the worst day of the year? Experts call the third Monday of January the worst, probably because at that point everyone is seriously sick of winter and the ridiculously early setting sun. But I most definitely think it’s the first day back after the holidays that’s the worst. Sure, I went into the office a couple days last week, but I still had New Years and some more vacation days to look forward to. Now? I’ve got 5 full days of work ahead of me. And not a holiday in sight.
Fiiine, I’ll stop whining now. I’m so lucky to have a job that I’m appreciated at and the best ever husband to come home to. It could be a whole lot worse. But still… I’ve got 50 hours of work facing me before another weekend. Not to mention, ten commutes on the train. Ten. I just want to pour myself a cocktail, crawl under the covers, and refuse to come out until the weather hits 60 again.
I can tell that I’ve had a lot of days off because I have a ridiculous amount of breakfast blog posts ready to go. Work really cramps my breakfast style and I take every off-work opportunity I can to whip up dreamy brunches. I can’t remember where I first saw this idea of cloud eggs; eggs baked in meringues (eggs in eggs?), but considering my love for meringue is unstoppable, I immediately started Googling and whipped up my own version based on this one from Rachael Ray.
I used my all-time favorite Cabot Farmhouse Reserve Cheddar Cheese in the mix. I think that’s probably why I love breakfast so much. Cheese is pretty standard. But so is maple syrup. And eggs. Everything I love in life.
So, how exactly are these majestic cloud eggs formed? It’s super simple actually! You just separate the egg whites and egg yolks and whip up the egg whites until stiff peaks form. Fold in anything you want… I chose prosciutto, cheddar cheese, jalapeños, and chives. Drop the egg whites in four equal-sized mounds on a parchment paper-lined baking sheet, with a deep well in the middle of each.
And bake for 3 minutes. Then drop an egg yolk into the center of each mound and bake until the yolks are set.
These bad boys are ready to be served up.
I’m honestly wondering where I’ve been that I had never heard of cloud eggs before. I feel like I’m pretty well-schooled on breakfast, but these seriously blew my mind. I’ve been missing out for so long.
These were so easy to make and look so lovely, that they’d be just perfect for you to make for brunch for a crowd. Imagine cloud eggs with a side of bacon and a big fruit salad?
And Bloody Marys, too. Definitely Bloody Marys. Always Bloody Marys.
Ugh now I’m totally crying again because I’m at work today and not at home eating cloud eggs and sipping on Bloody Marys. Why is life so unfair?
That yolk. At this point, I’m just teasing myself. Something tells me it’s going to have to be breakfast for dinner tonight.
The one shining light of today? The Bachelor premieres!! Yes, I’m still watching season #94204 of The Bachelor. And no, I don’t feel any shame. It makes my Mondays a little happier and gives me lots of laughs. I hope it’s on for a million more years.
How is your first Monday of January going?
- 4 large eggs
- 1/4 cup chopped prosciutto
- 1/4 cup sharp cheddar cheese
- 1 Tbsp chopped jalapeño
- 1 Tbsp chopped chives
- Salt and pepper
Pre-heat oven to 450 degrees.
Crack and separate all eggs, placing whites in a large bowl and yolks in 4 separate small bowls.
Using a hand mixer (or a whisk and a lot of arm strength), whip egg whites until stiff peaks form.
Fold in chopped prosciutto, shredded cheese, chopped jalapeño, and chopped chives.
On a parchment-lined baking sheet, spoon egg white mixture into four equal-sized mounds. Push spoon down to make a deep well in the middle of each mound.
Bake at 450 degrees for about 4 minutes. Remove from oven and add an egg yolk to each mound.
Season with salt and pepper and bake for another 2-3 minutes, until egg yolks are set.