Cloud Eggs (egg in a cloud) is one of the best recipes to serve for breakfast or brunch when you really want to impress! Light, fluffy whites are baked with cheddar cheese and topped with a bright, buttery egg yolk. Make the most important meal of the day even more delicious with this simple and satisfying recipe!

A single serving of eggs in a cloud is placed on a white plate next to an english muffin topped with jam.

Cloud Eggs

When it comes to social gatherings on the weekend, I think brunch is probably my favorite. Why? Because it’s the best excuse to hang out with friends, eat breakfast food, and drink cocktails at 2pm on a Sunday afternoon! What’s not to love? When I host brunch parties at my house, I like to serve both savory and sweet options to keep things balanced. Honestly, these Eggs in a Cloud just look too cute plated next to sweeter offerings like Bananas Foster Cinnamon Rolls!

So, what exactly are Cloud Eggs? It’s heaven. Kidding… kind of! Put simply, Egg in a Cloud is a recipe that requires you to bake an egg yolk in the center of a cheesy baked egg white. It may sound odd, but it really is one of the best (and most unique) ways of preparing an egg. Plus, it’ll get you way more compliments than your traditional scrambled eggs will. This recipe seems super impressive, but it’s honestly so easy to whip up.

The egg whites, cheddar cheese, and chives combine in a truly delicious way. While the most dominant flavor is of course the cheddar cheese, the chives add a touch of freshness to the palate that’s quite tasty. Plus, the cloud like consistency that’s created by the whipped egg whites is pretty dreamy! The final result is a fluffy, cheesy baked egg biscuit-like bite that’s topped with a delectably golden jammy yolk.

An egg yolk has been separated from the egg white.

How to Make It

Preheat. Preheat the oven to 450°F.

Separate the eggs. Separate the eggs, putting the whites in one large bowl and the yolks in four individual ramekins.

Whisk the whites. Using a mixer with a whisk attachment, whisk the egg whites until stiff peaks form.

Make it flavorful. Fold in the cheese, chives, salt and pepper using a rubber spatula.

Bake the egg whites. Spoon the whites into four equal sized mounds on a parchment lined baking sheet and create a deep well in the center of each mound using a spoon or your finger. Bake the egg whites for 2 minutes and then add a yolk to each well.

Bake again. Return the eggs to the oven and bake for an additional 3 minutes or until the yolk is set.

Several baked eggs in a cloud are presented on a sheet of parchment paper on a baking sheet.

Can I make Cloud Eggs ahead of time?

These fluffy little morning masterpieces are meant to be baked and enjoyed immediately! Sadly, they don’t hold up too well once they’re fully cooled to room temperature. They should be eaten within the first half hour or so of removing them from the oven, while they’re still a bit warm.

What else can I add to Eggs in a Cloud?

Honestly, I like this simple recipe just the way it is with just a pinch of flaky sea salt and freshly cracked black pepper. However, you can serve your Cloud Eggs with a dash of hot sauce or even Hollandaise Sauce if desired!

If you really want to get creative, you can switch up the type of cheese you use. Instead of cheddar, try gruyere or pepperjack. The options are pretty limitless, but cheddar is my tried and true favorite. For the best results, make sure you shred your own cheddar cheese so it doesn’t have that powdery anti-caking agent on it.

A cloud egg has been sliced in half.

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Get the Recipe: Cloud Eggs with Cheddar and Chives

Light and fluffy Cloud Eggs or Egg in a Cloud are a healthy start to the day.
5 from 1 vote

Ingredients

  • 4 large eggs
  • 2 tablespoons chopped chives
  • 1/4 cup grated cheddar cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper

Instructions 

  • Preheat oven to 450 degrees.
  • Separate the eggs putting the whites in one large bowl and the yolks in four individual ramekins.
  • Using a mixer with a whisk attachment, whisk the egg whites until stiff peaks form. Fold in the cheese, chives, salt and pepper using a rubber spatula.
  • Spoon the whites into four equal sized mounds on a parchment lined baking sheet and create a deep well in the center of each mound using a spoon or your finger.
  • Bake the egg whites for 2 minutes and then add a yolk to each well. Return the eggs to the oven and bake for an additional 3 minutes or until the yolk is set.
  • Serve immediately.
Serving: 1g, Calories: 92kcal, Carbohydrates: 0g, Protein: 7g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 171mg, Sodium: 397mg, Potassium: 60mg, Fiber: 0g, Sugar: 0g, Vitamin A: 375IU, Vitamin C: 0.9mg, Calcium: 76mg, Iron: 0.8mg