Fluffy baked eggs (or cloud eggs) are a fun breakfast


I’m not much of a social media mavin, but apparently Instagram and Pinterest are chock full of pictures of what are being called cloud eggs.
When I saw the article from the Washington Post in the ProJo’s food section last week, I had to laugh. I guess everything old is new again, because I’ve been making this type of egg dish since the early 1970s. My husband loves them.
The original recipe I use came from a 1969 cookbook, “The American Every Day Cook Book in Color” by Marguerite Patten. But, the fluffy baked eggs, as she called them (or maridadi eggs as I found them called in another book), are baked on toast instead of a parchment-lined cookie sheet.
Fluffy Baked Eggs (Maridadi Eggs)
Serves 2 to 4
4 slices bread
4 large to extra large eggs
Toast the bread and spread with butter. Place on a cookie sheet. Separate the eggs. Beat the egg whites until stiff peaks form. Season with salt and pepper. Pile the whites onto the toasted bread leaving a small depression in the center of each.
Drop an egg yolk into each depression. Bake 5 to 8 minutes in a 400° oven until whites are browned, but yolks are still runny. Serve with ham or bacon.

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Jim McGaw

A lifelong Portsmouth resident, Jim graduated from Portsmouth High School in 1982 and earned a journalism degree from the University of Rhode Island in 1986. He's worked two different stints at East Bay Newspapers, for a total of 18 years with the company so far. When not running all over town bringing you the news from Portsmouth, Jim listens to lots and lots and lots of music, watches obscure silent films from the '20s and usually has three books going at once. He also loves to cook crazy New Orleans dishes for his wife of 25 years, Michelle, and their two sons, Jake and Max.