If you want to switch up how you eat your eggs this recipe is for you. This Cloud Egg Recipe comes together in a few minutes and has a wonderful taste. You can easily change the flavor profile by adding your favorite cheese and herbs. Next time you have overnight guests reach for this recipe to jazz up your brunch menu.

Cloud Eggs with Asiago Cheese & Chives Recipe

Cloud Eggs with Asiago Cheese & Chives Ingredients:

4 large eggs
3 oz. Asiago cheese, finely grated, divided
3 T. fresh chives, finely chopped, divided
Salt and black pepper, to taste

You’ll find these kitchen tools useful while preparing the cloud eggs (I've included affiliate links to the products I use at home):

Egg separator, if you aren’t the best at separating eggs using the shells this is a great tool to have in the kitchen.
I’ve found that parchment paper works the best for this recipe when lining the baking sheet.
Large Sheet Pan, I use a commercial-sized sheet pan, I find the larger surface allows room to spread everything out and for an even bake.
I used my KitchenAid mixer when whipping the egg whites but if you have an immersion blender or hand mixer they’d work great too. I love my immersion blender, it is great for making soups a dishes like these quick and easy refried beans.

Cloud Eggs with Asiago Cheese & Chives Directions:

Position oven rack to center position. Preheat oven to 450°F and line a large, rimmed baking sheet with parchment paper and set aside.
Crack and separate eggs, placing the whites in a large mixing bowl and reserving the yolks in another bowl.* Season egg whites with salt and pepper, to taste.
Using a mixer, beat the egg whites until stiff peaks form. Scrape the sides of the bowl with a spatula while blending to incorporate all of the egg white.
Gently fold in 2/3 of the Asiago cheese and chives into the bowl, being careful not to deflate the egg whites in the process. Spoon the whipped egg white mixture onto the prepared baking sheet into four piles, leaving plenty of room between each mound. With the back of a spoon, create an indent in the center of each mound and place baking sheet on center rack in preheated oven and bake for 3 minutes.
After 3 minutes, remove from oven and transfer reserved yolks into the indent of each mount. Sprinkle each mound with half of the remaining cheese and fresh chives and return to oven and bake another 3 minutes or until yolks are set and egg whites are golden brown.
Remove egg clouds from oven and sprinkle with remaining cheese and chives and serve immediately.

*For best results, reserve the egg yolks in small, individual dishes rather than in one larger bowl.

If you’re making these cloud eggs for picky eaters I would substitute the asiago for their favorite cheese and skip the chives. I like this recipe when hosting brunch and serve it alongside my sweet potato breakfast hash.