Baked Cloud Eggs with Asparagus

I have ZERO idea why Blogger has UNpublished my post! It simply told me that my post violated the community guides that I DIDN'T. It's just a recipe, I didn't publish anything unusual. Do anyone know what to do? I am repbulishing this post, hopping that Blogger will READ it through and publish it again. Sorry if I have lost all of your comments.

Ready for the fluffiest egg ever? Then switch on the oven, get the Parmesan and eggs out of the fridge and let’s make some fluffy egg clouds for breakfast or brunch! The egg whites must be whipped until stiff peaks have formed before folding in chives and Parmesan. They are then formed into 4 clouds and baked in the oven for 4 minutes before sliding the egg yolk into the well in the center and bake for a further 2-4 minutes, depending on how brown you like them.

250 g Thin asparagus spears, trimmed
2 tbsp Chives, chopped
50 g Parmesan, grated plus extra to serve
Sea salt and freshly milled black pepper
4 Eggs
2 tbsp Extra virgin olive oil
½ tbsp Lemon juice

Preheat the oven to 220C/430F. Line a baking tray with parchment paper.
Trim ends from asparagus. Finely chop the chives and finely grate the parmesan.
Separate the eggs, placing the whites in the bowl of your mixer and yolks individually into lightly-oiled small ramekins or tea cups to keep them separate.
Beat the egg whites with a pinch of sea salt until stiff. Fold in chopped chives and grated Parmesan until just combined. Divide the egg white mixture into four portions on the prepared baking tray and form hollows in the clouds with a spoon.
Bake the egg whites in the oven for about 4 minutes, then slide an egg yolk in each well and bake again in the oven for 2-4 minutes.
Meanwhile, cook asparagus in a saucepan of boiling salted water for 2 minutes or until just tender, drain. Drizzle asparagus with olive oil and lemon juice, then season. Toss gently to combine.
Serve cloud eggs with asparagus, sprinkled with extra grated parmesan.

30 comments:

Lucimar da Silva Moreira 21/4/25 13:49: Angie suas receitas de ovos são deliciosas, bjs.
DEZMOND 21/4/25 14:07: The clouds look so gorgeous! Eggs are finally cheaper in the shops thanks to Easter, they were over 2 euro per a ten egg carton, now they can even be found for 1,3 euro per carton, but just this week while Easter is on.
Tom 21/4/25 14:37: ...I love eggs and these look great.
Kathy G 21/4/25 15:46: These would be lovely for brunch.
Neil 21/4/25 15:58: These look amazing Angie. Love the asparagus spears you've complimented them with!
Marcelle 21/4/25 16:39: Angie, this is the first time I've ever heard of cloud eggs, but now they are a must-try recipe for me! They look so good. This may be a wonderful brunch recipe for the holidays!! Too soon to plan? :)
Pam 21/4/25 17:58: A fun and delicious breakfast.
Lola Martínez 21/4/25 18:01: Que bonitos y que ricos deben estar.
Christine 21/4/25 18:08: Interesting
speedy70 21/4/25 20:56: Un perfetto piatto primaverile, complimenti!!!
Bill 21/4/25 21:43: These look delicious.
Ananka 21/4/25 22:04: These look so good :-D
Lowcarb team member 21/4/25 22:31: Something just a little bit different for breakfast ... YUM!

All the best Jan
roentare 21/4/25 23:37: Cuisine breads are very satisfying
J.P. Alexander 22/4/25 00:38: Se ven muy ricos. Te mando un beso.
Brian's Home Blog 22/4/25 01:08: That really looks terrific!
My name is Erika. 22/4/25 02:03: These look really tasty. And pretty easy to make too. I bet they'd make a super dinner too. Happy new week Angie.
Anonymous 22/4/25 08:21: Hi Angie — I never know why these things happen on the internet, but I am so glad you reposted this. What a wonderful recipe to make for brunch or a light supper. Thanks! David (C&L)
Margaret D 22/4/25 09:26: Wonderful Angie.
ellie 22/4/25 13:06: Maybe it was the "beating of the egg whites"..who knows..I am glad we can see this beautiful recipe now. It looks like the perfect Easter Brunch!
Anonymous 22/4/25 13:08: Such a beautiful presentation! Looks amazing - https://caitlinnmegan.blogspot.com/
David M. Gascoigne, 22/4/25 13:42: The mere mention of asparagus transports me to another realm!
Federica Simoni 22/4/25 16:12: che buoni!
Anne in the kitchen 22/4/25 16:55: This is a beautiful plate. I know TheHub would love it if I would make this for a meal.
Ben | Havocinthekitchen 22/4/25 20:39: This is so pretty and happy - just like spring on a plate!
Cooking Julia 22/4/25 23:39: Blogger's not always cool, but I heard that the other platforms were worse... However, what happened to you never happpened to me.
Your cloud eggs have been on my to-do list for ages... Yours look gorgeous!
tigerfish 23/4/25 02:21: Cloud eggs have been so popular (and gone viral for some time) . Indeed, it looks really cool and bet it's fluffy. But I would have just taken out the eggs, parmesan from the fridge and maybe make a frittata out of it. Well that's just me.
sherry 23/4/25 03:34: Blogger is such a pain! I wish i had started with a different platform all those years ago! But then again, a blogging friend said Wordpress was just as bad! This dish looks the business, Angie.
sherry
Jornalista Douglas Melo 27/4/25 00:31: I saw you on "Garfield's Blog" and, thanks to your kind and polite comment, I decided to check out your blog too.
I think asparagus is very tasty.
I really liked your cooking blog.
I'm already following you and will come back often.
Kisses!!!
Raymund | angsarap.net 1/5/25 03:58: Egg clouds with Parmesan and chives? Now that’s how to make breakfast feel like a Michelin-star moment! Love how you’ve turned simple eggs into edible art.