Speaking of eggs. I’ve decided I genuinely want some chickens. I was worried my yard wasn’t big enough but I’ve since learned that it’s plenty big enough. I’m gonna wait till next year and get some Easter chicks. 4 to be exact. Now I only need to convince Stephen to replicate one of THESE standout chicken coops. I digress.

When I’m feeling genuinely lazy but still want a good breakfast, eggs are my go to now. Whenever I’m not feeling lazy and want to do something fancier with eggs, this eggs in a cloud is a great option. I saw the concept for this a long long time ago in an old Martha Stewart magazine that I found lying around a relatives house.

First you start by whipping the egg whites together as if you were making a simple, sugar-less, meringue.

Once your egg whites are stiff and have formed stiff peaks, add in the spring onion, and bacon. This particular bacon I actually bought from the Whole Foods hot bar. I think I got ~7 strips for less than $1.50. I consider that a bacon win.

And then the cheese. You can use any kind of cheese you want, genuinely.

Mix it ALL together.

Line a baking sheet and divide the egg mixture into 4 separate, fluffy clouds with a well in the center where the yolk will eventually go.

Bake for 4 minutes and then add in the yolks.

Bake for an additional 3-4 minutes, until the yolks have set.

Sprinkle with salt & pepper and serve!

These eggs mostly get made when I’m wanting to impress someone while still making a pretty simple breakfast.

What’s your go-to way to cook eggs?