Cloud Eggs on toast

Would you like to show us your version of this recipe, or do you have a favorite egg recipe you'd like to share? Share it with us on Facebook with the hashtag #TasteTheBenefits


  • 2 large eggs
  • 2 tablespoons chopped chives
  • 2 finely sliced spring onions
  • Wholemeal toast



  • Preheat the oven to 230°C/210°C fan/gas mark 8.
  • Separate the egg whites from the yolks.
  • Place the whites in a large, clean mixing bowl and beat with an electric whisk until they are aerated and fluffy.
  • Gently fold in 1½ tablespoons of chopped chives and the finely sliced spring onion.
  • Line a baking sheet with parchment paper, then spoon the whipped egg whites into two mounds on the sheet.
  • Use the back of a spoon to create a dip in the center of each mound.
  • Bake for 8-10 minutes until the whites are set and lightly golden brown.
  • Carefully place an egg yolk into the center of each egg white mound and return to the oven for another 2-3 minutes, until the yolks are just set.
  • Sprinkle with the remaining chopped chives before serving
  • Carefully place it on the toast