Eggs In Clouds with Sautéed Mushrooms

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.

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Processed with VSCOcam with f2 preset

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.

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Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

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.

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Processed with VSCOcam with f2 preset


Processed with VSCOcam with f2 preset

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
  1. Preheat your oven to 210 C/410 F. line a baking tray with some baking paper and leave inside the oven.
  2. Separate your eggs. put the yolks in two separate little ramekins or bowls.
  3. 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.
  4. 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.
  5. Bake the meringue clouds for about 4 minutes or till it starts to brown.
  6. 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.
  7. Sprinkle with salt and serve.

Sautéed Mushrooms

  • Two large mushrooms, or 5 button mushrooms – chopped
  • 1/3 cup of butter
  1. Melt the butter in a frying pan and tip the mushrooms in. On medium heat, brown each side of the mushrooms, stirring occasionally.
  2. Serve warm.

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