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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