Description
Delicious and light egg white nests topped with rich yolks. Perfect for brunch or a fancy breakfast!
Ingredients
Scale
- 4 large eggs
- 1 pinch salt per egg
- ¼ cup finely grated Parmesan cheese
- to taste cracked pepper (for serving)
- to taste chopped fresh parsley or chives (for serving)
Instructions
- Preheat oven to 450°F, with rack in the middle position. Line a baking sheet with parchment paper.
- Separate the egg whites and yolks, making sure that absolutely no yolk ends up in the egg whites. Put all the egg whites into a medium mixing bowl that is very clean and void of any water, oils, or residue, and each egg yolk into their own individual prep bowls.
- Add a small pinch of salt per egg white (about a scant ¼ tsp total for 4 large eggs). Beat egg whites with an electric mixer until stiff peaks form.
- Very gently fold in the Parmesan cheese until just incorporated, being careful not to deflate the egg whites. (Do not mix or pat down.)
- Create 4 equal mounds of the egg white mixture onto the prepared baking sheet, with indentations in the centers, so they look like nests.
- Transfer baking sheet to the oven and cook for 3 minutes.
- Pull rack out from oven and carefully add an egg yolk to the center of each nest. Return to the oven and bake for another 3 minutes.
- Serve immediately with some cracked fresh pepper, fresh chopped chives, or parsley, if desired.
Notes
- Ensure that your mixing bowl is very clean for beating egg whites.
- You can customize the herbs used for serving based on preference.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 nest
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 210mg