- 8 egg whites at room temperature
- 4 egg yolks, each in a small bowl (the remaining yolks can be frozen, or used for custard or pasta)
- ¼ cup grated parmesan, romano, or a combination of the two
- 1 TB chopped thyme, Italian parsley or basil
What you’ll need
Mixer with whisk attachment
Preheat oven to 375. Line a sheet pan with parchment paper and spray with cooking spray.
Put the 8 egg whites in your stand mixer, add a generous pinch of salt, and beat until stiff peaks form. GENTLY fold the cheese in with a spatula, and carefully create 4 “clouds” of egg whites on your lined sheet pan. With the back of a spoon, create a shallow dimple in the middle of each.
Bake the whites for 3 minutes. Gently pour an egg yolk into each egg, and return to the oven for 4-4 ½ minutes until the whites are light brown. Using a spatula, transfer eggs to a plate, sprinkle with some pepper and salt, more cheese and some fresh herbs.
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