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Calling all lemons! A home for those who look great but feel like absolute crap to make some lemonade out of lemons.

Egg Clouds

Egg Clouds

When I first saw egg clouds it seemed like one of those Pinterest dream recipes that you go into making with the highest of hopes only to find out that your Pinterest fail is so terrible it's not even edible let alone photographable. Nevertheless, I decided to take on this egg cloud, fluffy on the outside with runny yolk on the inside, and added my own spin on it. 

Most of my recipes are quick and easy. This is neither. It takes work, so take it out when you have someone you'd like to impress or want to wow when throwing a party. I didn't know how to whip eggs so when I first took the whisk, I basically was stirring the eggs for 30 minutes with zero results until my mother woke up and showed me how to actually whip eggs. I highly recommend a Nutribullet or Cuisinart to do this. Even when you are whisking correctly by hand, it takes about 15-20 minutes to get the eggs to peak. 

Pre microgreens 

Pre microgreens 

The egg whites and the yolks are the base of this and you can truly do whatever you want around it, put it in a salad, eat it alone, or put it in a sandwich, but this seriously changes the breakfast game. I decided to go simple, with toast, some roasted radishes, and some beautiful fresh arugula I bought last weekend at the farmer's market. 

These were so good, that Nick asked me to make them again. The taste is the same but the mix of textures is something totally different when you're bored of eating over easy eggs. Have you made this or do you have another fun take on classic eggs? Let me know in the comments! 

 

Egg clouds on a sunny day

Egg clouds on a sunny day

Egg Clouds

Servings: 2

Prep Time: 15-30 Minutes

Cook Time: 12 Minutes

Total Recipe Time: 30-45 Minutes

Ingredients:

  • 2-3 eggs, yolks and whites separated  

  • 2 pieces Gluten Free toast 

  • Grass fed butter 

  • Roasted radishes 

  • Shaved goats milk cheese (if you can eat dairy) 

  • Handful of microgreens 

 

Instructions: 

  • Set the oven for 375
  • Crack 2-3 eggs, separating the egg yolks and whites. I usually break at least one yolk while doing this so that's why I like to do three eggs, to up my chances of not cracking a yolk :-) 
  • Whip the egg whites until they form peaks. I don't have a Cuisinart so did this by hand which takes FOREVER. Use a nutribullet or Cuisinart till egg whites are fluffy
  • Cover toast with a thin layer of butter 
  • Layer on pre-roasted radishes (or any other vegetable of your choosing) 
  • Spread egg whites evenly on toast, using a spoon to create a small hole in the center for the yolk 
  • Shave goats milk cheese on top of egg whites (if you're not dairy free)
  • Place in oven for 8-10 minutes or until slightly browned on the top 
  • Remove from oven, place yolks very carefully into the hole 
  • Place back in oven for 1-2 minutes or until yolk in warm 
  • Plate and top with microgreens
  • Serve warm 
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