This zesty spin on egg clouds is such a fun and festive treat that your whole family will enjoy! Plus they’re made with only 3 ingredients too!
First off, how festive are these for St. Patrick’s Day?! I was trying to think of something green and breakfast-y to share with you all today when suddenly it hit me… PESTO EGG CLOUDS! Now I’ve made a few egg clouds before and they’ve always turned out pretty good, so I was definitely eager to try something new with them this time. And guess what?? They came out just as good if not better! So let’s get to the recipe!
And let me prove to you that these are actually much easier than they look! 😉
How do I make egg clouds?
All you need are 3 ingredients. (Yes you read that right!)
- 4 Eggs
- Pesto (1 Tbsp per egg)
- Salt & pepper
- First you’ll begin by separating the egg whites from the egg yolks and put each egg yolk in a separate container. (This step is crucial because if any yolks spill into the egg whites, then the whites will not rise at all!)
- Place all the egg whites in bowl and beat them with an electric mixer for 2-3 minutes until stiff peaks form.
- Then very gently fold in the pesto. (This DOES NOT need to be fully combined! Just fold the pesto in a few times to get a “streaked” look. NOTE: 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!
What are stiff peaks?
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. See the depiction below:
What kind of pesto can I use to make these egg clouds?
Any kind you want! If you have a favorite store bought brand, then use that one. If you like sun dried tomato pesto, feel free to use that too! I love making my own pesto and always have some on hand so I used my homemade kale pesto for these egg clouds.
How do I make kale pesto?
This is definitely one of my favorite sauce/condiment recipes and it’s so easy to make too! Check out my recipe below and feel free to alter it according to your personal taste buds!
- 1/2 cup kale, chopped
- 1/2 cup basil
- 1 garlic clove
- 1/4 cup Parmesan cheese (shredded or grated)
- 1 Tbsp fresh lemon juice
- 2 Tbsp pine nuts, toasted (To toast the pine nuts: Place nuts on a baking sheet lined with parchment paper and toast in the oven at 375 degrees for 5-6 minutes. The pine nuts should be golden brown.)
- 2-4 Tbsp extra light virgin olive oil (Depending on your preferred thickness. The more olive oil you add, the thinner your pesto will be.)
Simply place all of these ingredients in a food processor an blend them until you reach your desired consistency!
I can’t wait to hear your thoughts on these egg clouds loves! Happy St. Patrick’s Day and I hope you’re all having a great day! 🙂
More fun recipes like this:
- Parmesan Egg Clouds (One of my most popular recipes on the blog!)
- Stuffed Bagel Bites
- Banana Pancake Donuts with Chocolate Peanut Butter Frosting
- Banana Bread French Toast
[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, (whites and yolks separated)
- ¼ cup pesto (homemade or store bought)*
- 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 as the egg whites will start to deflate if they're mixed too much.)
- Place 4 mounds of your egg white mixture on your prepared baking sheet and make a deep well in each mound. Bake the mounds 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!