It’s been a horrible couple of days in Sydney. Apparently the worst weather in a hundred years, the last two days of this week have just consisted of rain bucketing down, and an endearing, sad looking army of discarded and war-weary umbrellas. Perhaps it was this gloomy weather which made me make a little promise to myself that I’d try to brighten this Thursday up with a special breakfast.
Surprisingly and pleasantly though, the sky has cleared up today but there is still a light smattering of clouds across the sky – fitting weather for this special breakfast recipe. Since it is getting chilly, I paired this baked meringue omelette with sautéed mushrooms. A warm-weather equivalent which I am keen to try would be slices of chilled, ripe avocado and olive oil.
The crunchy tips of the meringue omelette are paired wonderfully with the creaminess of the butter-fried mushrooms. I prefer the yolk to be runny so I can break it open and enjoy the omelette bits with the liquid yolk. Try pouring the melted butter onto your egg – you won’t be disappointed. It’s a lovely mix of flavours, and if you want to you can add some peppers and tomatoes in with the chives and cheese.
I must confess that my favourite kind of breakfast is a savoury breakfast, consisting of eggs, eggs and more eggs. I will admit that I do crave sweet things such as pancakes once a week or so – but eggs always make me feel satisfied in the knowledge that I have enjoyed a good, hearty breakfast. I love using my new yellow teapot from T2 in these photos – it makes everything look so sunny and bright.
Enjoy a glass of chilled orange juice and a cup of black tea with this breakfast. You might want to supplement it with toast – the omelettes are quick light and airy.
Eggs in Clouds
For breakfast for two, you will need:
- 2 eggs
- about 1/3 cup of chopped or grated cheese
- 1/4 cup of chopped chives
- Preheat your oven to 210 C/410 F. line a baking tray with some baking paper and leave inside the oven.
- Separate your eggs. put the yolks in two separate little ramekins or bowls.
- Beat the whites with an electric hand mixer till the whites form stiff peaks. Use a spoon to carefully fold in the chives and cheese into the meringue.
- Spoon the meringue mixture onto your baking tray in two large cloud-like shapes. Make an indent in the middle with the back of a spoon – that will create the nest for your yolk to go in later.
- Bake the meringue clouds for about 4 minutes or till it starts to brown.
- Carefully tip the yolk into each indent in the meringue clouds. Bake for about 2-3 minutes for a runny yolk, or about 4 minutes for a firmer texture.
- Sprinkle with salt and serve.
- Two large mushrooms, or 5 button mushrooms – chopped
- 1/3 cup of butter
- Melt the butter in a frying pan and tip the mushrooms in. On medium heat, brown each side of the mushrooms, stirring occasionally.
- Serve warm.