Description
A fluffy, cloud-like egg white bake topped with sweet roasted tomatoes and served on toasted sourdough for a light and satisfying meal.
Ingredients
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 2 slices sourdough bread
- 2 tablespoons olive oil
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon olive oil, garlic, oregano, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes until blistered and soft.
- In a clean bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Gently fold in Parmesan cheese.
- Spoon the egg white mixture onto a parchment-lined baking sheet, forming two mounds. Create a slight indentation in the center of each. Bake for 12-15 minutes until golden and set.
- Meanwhile, toast sourdough bread and brush with remaining olive oil. Place each toast on a plate, top with a cloud egg, and spoon roasted tomatoes over the top. Garnish with fresh basil.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American