Eggs in Cheesy Clouds

For all of you that follow me on instagram, you probably get the distinct impression that eggs are my favorite food. Truth is, they really aren’t. I simply quite enjoy eggs for breakfast. Since I am inflicted with that wonderful responsibility of (kind of, completely, and desperately) needing my day job, an early morning breakfast is really my time to cook, photograph in non-crappy light, and share my creations.

Therefore, you’re going to see a whole lot of eggs and a whole lot of breakfast in general. Hey, I’m a believer in embracing what we are capable of and trying to be the best at it–so, I am a self-proclaimed egg expert. One of these days when I figure out how to have copious amounts of money drop into my bank account magically and consistently–I’ll post every freaking meal of the day.

I am a huge fan of breakfast/brunch egg dishes that you can easily cook for multiple people at the same time. Sometimes I feel like the only way to make a fresh egg breakfast for more than one other person is to put one of those super tall paper chef hats on and do the hotel make-your-own-omelette thing.

These eggs in cheesy clouds all cook at once and are all effortlessly and perfectly cooked at once. It’s a fancy looking dish accompanied by a truly not difficult recipe. I feel the need to point out that there are only two ingredients–four if you include the chives and black pepper for garnish. You whip the dickens out of the egg whites, fold them with nutty gruyere cheese, drop the yolks in, bake them for a bit, and finish them with showers of black pepper and fresh chives. They are like a cheesy, puffy miracle–whatever that is. Also, side note, they look absolutely magical. 

Ingredients
6 whole eggs, separated (the fresher the eggs, the better!)
1 cup grated gruyere cheese
1 teaspoon freshly ground black pepper
1 tablespoon chives, finely chopped

Directions

1. Pre-heat oven to 425 degrees
2. Prepare a baking sheet by lining it with parchment paper and spraying with non-stick spray (I used coconut oil spray but please use whatever you have on hand!)
3. While oven pre-heats, set out one small prep bowl and one medium mixing bowl. Separate each egg and place the yolks in the small prep bowl and the whites in the medium mixing bowl. (I know this picture shows 7 yolks when the recipe calls for 6–I was afraid I would later pop one because I’m klutzy–so I separated an extra one. Don’t judge me)

4. Using a hand mixer, starting on low speed, whisk the egg whites while moving in a circular and even motion. Slowly increase speed to high over the next two minutes. We are looking for soft peaks–there is truly no set time on how long this whole process takes–it took me 4 minutes of mixing after reaching my high speed to get these soft peaks. Let these photos guide you on what you’re looking for. Soft peaks means that when you make a little dollop shape in the whites with a spoon and move away, it stays for a few seconds before slowly falling.

5. To bowl of whipped egg whites, using a rubber spatula, gently fold in the grated cheese.

6. Using a large metal spoon, divide the cheesy egg white mixture into 8 large dollops onto your lined, greased baking sheet. Using the spoon, create a deep well in each dollop.

7. Using your fingers, ever so gently, take the egg yolks that you’ve set aside, one at a time, and set it into each well.

8. Bake for 10 minutes or until egg yolks have just set. This timing, for me in my climate and with my oven, resulted in a medium-done egg yolk. Trust your eyes and gut on this one! When the clouds are done, they will be golden brown and the egg yolks will me lightly cooked and still runny.

9. Generously sprinkle the finished clouds with the fresh chives and black pepper before serving.

I hope you all love this one as much as I do!

Fresh Raspberry & Greek Yogurt Muffins

These muffins are light, moist, and freshly sweet and take it an inch towards healthier than muffin-typical at every turn. Coconut sugar instead of refined white sugar, coconut oil instead of vegetable oil, low-fat greek yogurt instead of whole milk, and fresh fruit for filling instead of chocolate or some sort of sugary strudel.

I always find myself creating recipes that sneak in healthier ingredients whenever possible, with a delightfully stubborn refusal to add in or take out anything that causes the final result to taste any different than “the real thing.” Maybe one day I’ll choose healthy over my favorite tastes and replace all my all-purpose flour with whole wheat flour and all my eggs with flax eggs. Maybe one day! A girl can dream.

Meanwhile, enjoy these beautiful muffins that are the best of worlds and are so, wonderfully tasty.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut oil (melted)
1 container low-fat (2%) greek yogurt (7 ounces)
1 whole egg
1 cup fresh raspberries
12 more fresh raspberries, for topping (optional)

Directions

1. Pre-heat oven to 400 degrees
2. Prepare a muffin tin with non-stick spray (I love using coconut oil spray) and/or muffin tin liners
3. In a, medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt
4. In a separate, large mixing bowl, whisk together the sugar, egg, coconut oil, and the greek yogurt
5. To the large bowl containing the wet ingredients, slowly add dry ingredients while mixing slowly until blended
6. Fold fresh raspberries, gently, into batter
7. Spoon the batter into each muffin cup until 3/4 full
8. Top each muffin with a fresh raspberry in the center (optional)
9. Bake muffins for 20-25 minutes or until a toothpick comes out clean
10. Let cool before eating

Cacao Cashew & Almond Milk Yogurt

My fridge is always littered with store bought yogurts (So Delicious brand coconut milk yogurt is my favorite) but this recipe is wonderful and more nutritious than the grocery store stuff, if you can spare a little bit of time to create it. It’s tangy from a little citrus, sweet from agave, and creamy as all get out from the soaked raw cashews.

I add in my favorite superfood powder to make it even more so, a good-for-you breakfast. The benefits from the addition of Cacao Magic Superfood Powder from The Philosophie are bountiful and pick up where a regular dairy-free yogurt leaves off adding back in a dose of calcium. It’s also energizing and full of protein–oh, and tastes perfectly chocolate-ey with no added sugar.

The only thing about this recipe that takes time is the soaking of the cashew nuts that isn’t hard (nuts in bowl, cover with water, leave in fridge overnight)–it’s more than you have to remember to do it. Not my strong suit, remembering to do things after a long day at work but you’re probably better than me at it. Once you have remembered to do this and it’s the next morning–the recipe is “toss in the blender and turn on” simple.

Ingredients Serves 2
1 cup raw cashews, soaked in filtered water overnight
1/3 cup vanilla, unsweetened, almond milk (can substitute plain almond milk with 1 teaspoon of vanilla extract)
1 tablespoon fresh lemon juice
1 tablespoon raw agave nectar
1 tablespoon Cacao Magic Superfood Blend from The Philosophie (can substitute raw cacao powder)
Optional yogurt toppings (suggestions shown: banana slices, cacao nibs, and dried & unsweetened coconut flakes)

Directions
1. Add all ingredients into a high speed blender or food processor and purée until very smooth (no lumps or mealy texture!)
2. Top with your favorite toppings
3. Store leftovers, covered, in the fridge for up to 3 days