Cloud Eggs with Sautéed Mushrooms, Spinach and Macadamia
Nutritional Information
Baked cloud-style egg whites with creamy yolks, served on a bed of wilted spinach and earthy mushrooms, finished with chopped macadamia for rich whole-food fat. No refined oils used.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 larges eggs (separate whites and yolks)
- 1 cup cremini mushrooms, sliced
- 2 cups baby spinach
- 1 oz macadamia nuts, roughly chopped
- 1 clove garlic, minced
- 1/4 teaspoon sea salt (optional)
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 450°F (230°C). Whisk egg whites with a pinch of salt until stiff peaks form. Fold gently into whipped whites and create two nests on a baking sheet.
Bake egg-white nests 3 minutes, then create wells and drop yolks into centers. Return to oven 3–4 minutes until whites are set and yolks still soft.
While eggs bake, dry-sauté mushrooms in a nonstick pan over medium-high heat, shaking the pan so mushrooms release moisture and brown (no added oil). Add garlic and spinach last and wilt briefly with residual moisture.
Plate wilted greens and mushrooms, top with baked cloud eggs and sprinkle chopped macadamia nuts and black pepper over the dish. Serve warm.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!