How to Make Buttery Mushroom & Gruyère Cloud Eggs
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Preheat oven to 400°F (200°C). Separate egg whites from yolks, keeping yolks intact.
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In a skillet, melt butter over medium-high and sauté mushrooms with salt and pepper for 4-5 minutes until golden. Arrange on a parchment-lined baking sheet in three small piles.
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Whisk egg whites with a pinch of salt to stiff peaks. Gently fold in half the Gruyère.
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Spoon whites over mushrooms, creating 'nests' with a divot in the center. Bake for 3 minutes.
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Carefully add yolk to each nest. Top with remaining Gruyère and paprika. Bake 4-5 minutes more until whites are golden but yolks are runny.
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Sprinkle with chives and serve immediately.
Pro Tips for Perfect Buttery Mushroom & Gruyère Cloud Eggs
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Buttery Mushroom & Gruyère Cloud Eggs?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Buttery Mushroom & Gruyère Cloud Eggs?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.