A fun spin on pesto eggs that are all the rage right now! They’re soft and fluffy and only 2 ingredients too!
When I first heard about egg clouds I was so intimadated to make them.😬 I mean they always looked super cool, but anything that cool looking had to be incredibly complicated right?! WRONG! After making my first parmesan egg cloud I was hooked babe! And these new zesty pesto egg clouds are just as good if not better! They’re only 3 ingredients, take no time at all to make and they’re LOADED with so much pesto flavor! (Plus they look super fancy too so you can easily impress your guests!😉)
Ingredients for pesto egg clouds
- Eggs: We’ll usually make 1-2 eggs per person.
- Pesto: Use your favorite store bought or homemade pesto. (Just make sure the pesto is thin enough and not super thick & clumpy. You’ll need at least 1 Tbsp per egg)
- Salt & pepper
What are egg clouds?
Egg clouds (or cloud eggs) are a baked egg dish where the egg whites have been whipped making them soft and fluffy while the yolk is still runny in the middle. You can flavor them with spices or sauces or just leave them plain too!
How to make pesto egg clouds
- Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
- Then separate your yolks and egg whites and put each egg yolk in a separate container. (Make sure not to spill any yolks into the egg whites!)
- Next place all the egg whites in bowl and beat them with together an electric mixer for 2-3 minutes until stiff peaks form.
- Then very gently fold the pesto into your egg whites. (This DOES NOT need to be fully combined! Just fold the pesto in a few times to get a “streaked” look. If you mix the egg whites too much then they’ll start to deflate and you’ll end up with flat egg clouds.)
- Place 4 mounds of your egg white mixture on a baking sheet lined with parchment paper and make a deep well in each mound. Bake the mounds for 3 minutes at 450 degrees.
- Once done, take the baking sheet out of the oven and place one egg yolk into each well. Season the “cloud” with salt and pepper and bake them again for 3-4 more minutes or until the yolk is done to your liking!
Wondering what a STIFF PEAK is? Stiff peaks are egg whites that have been whipped enough to stand up straight on their own then the beaters are lifted out of them. A good test to tell if your egg whites are “stiff” enough, is to lift your beaters and turn them upside down. If the egg whites stand straight up without drooping, then they’re stiff and ready to go!
Why you’ll love these pesto egg cloud recipe
- So easy! 2 ingredients and an electric beater are all you need to make these zesty cloud eggs!
- Perfect for serving a crowd! Because we’re baking these eggs instead of frying them, it so easy to make a bunch at a time!
- Pesto eggs are so IN! If you’re anywhere on social media right now then you know pesto eggs are having a moment. (Which is so well deserved in my opinion!😉) And this version is so much more fun!
I hope you all enjoy these pesto cloud eggs just as much as we do loves! Hope you’re having the very best day!
More recipes you might like:
- Parmesan Egg Clouds
- Pesto Pasta Salad with Tomatoes & Mozzarella
- Sun Dried Tomato Shrimp with Lemon Basil Pesto Pasta
- Easy Kale Pesto
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Pesto Egg Clouds
- 4 eggs
- ¼ cup pesto, store bought or homemade (you'll need at least 1 Tbsp per egg)
- Salt & pepper, to taste
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Separate the egg whites and yolks and put each yolk in a separate container. Put all egg whites together in a bowl and beat them with an electric mixer until stiff peaks form. (About 2-3 minutes.)
- Gently fold in the pesto. (It doesn't need to be completely combined – a "streaked" look is ok.)
- Place 4 mounds of your egg white mixture on your prepared baking sheet and make a deep well in each mound. Bake the egg whites for 3 minutes.
- Once done, take the baking sheet out of the oven and carefully place one egg yolk into each well. Season with salt and pepper and bake again for 3-4 more minutes, or until the yolk is done to your liking. Serve immediately!