While some may argue you can’t have a grand re-opening for a food & recipe blog, I ask, “Why not?”
After a brief hiatus from the Inn Cuisine kitchen (ok, I admit it: I took the kids to Walt Disney World for some fun in the sun and a much needed vacation), I’m happy to announce I’ve returned home feeling refreshed, revived and relieved that July has once again worked its magic—reminding me that there’s nothing like a break from routine to provide some fresh perspective and inspiration.
Because an Inn Cuisine Grand Re-Opening would not be complete without featuring an inn-style dish, I’m sharing a whimsical, easy to re-create recipe for Eggs in a Cloud—a fun entree for any casual breakfast, brunch, light lunch or easy summer dinner on the deck. Enjoy!
Eggs in a Cloud
(recipe from Inn Cuisine, adapted from Eggs in a Snow Bank from the Old Drum Inn)
- 4 slices bread (I recommend whole grain honey-flax bread, but any variety will work)
- 4 thick slices pre-cooked ham
- 4 slices Swiss cheese (I recommend Baby Swiss)
- 4 large eggs, separated
Preheat oven to 350 degrees F
Lightly toast bread slices and place on a cookie sheet lined with parchment paper or aluminum foil for easy clean up. Top each slice of bread with a slice of ham; top ham with a slice of cheese. Using an electric mixer, beat egg whites in a mixing bowl until fluffy and stiff peaks have formed. Mound egg whites attractively atop each slice of bread, forming a well in the center. Slide an egg yolk into the center of each egg white well. Place cookie sheet in the center of a preheated 350 degree F oven and bake for 10-15 minutes (depending on the accuracy of your oven), or until the egg whites are lightly golden and egg yolks are just set (egg yolks will be over-easy to over-medium in doneness). Remove cookie sheet from oven. Using a large, sturdy spatula, plate Eggs in a Cloud immediately. Serve warm.
Yield: serves 4
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This is a wonderful recipe, very impressive taste with a fun presentation. We use it when we need individual servings, as it is not difficult to prepare.
Wow! Looks so fabulous. Can’t wait to try it.
Welcome back!!!!! I love this idea too just because it is different. Love the look of the whole dish.
the egg looks adorable and delicious. am so trying this ^_^
Very whimsical beginning Sandie:D
I am wondering if the texture is crispy or like meringue? how interesting!
What a fun way to eat eggs! I just love the look of that. It’s a healthy, creative low carb meal to boot! Thanks for sharing.
These are gorgeous! What a fun recipe to make for a special occasion. Glad you’re rested and ready to snap to it…
What a great idea. looks wonderful.
Fascinating. I’ve never seen anything like this before. a very novel idea indeed. Welcome back!
Sandie, these are GORGEOUS! I will definitely make these….and eat them too.
I absolutely agree that you can have a grand re-opening! Everyone needs a break every now and then. I know I did. Glad to have you back.
This recipe is so neat. I’m a huge breakfast eater and this totally sounds like something I’d put together.
Scott – That’s my favorite aspect of this recipe—individual portions that can be tailored from preferences to preferences. Thanks for dropping by!
Jan – It’s not only fabulous, but fun too! I think you’ll love it (definitely a conversation starter for your guests as well).
Jeff –
It’s nice to be back! The finished recipe has such great table presence, it’s a pleasure to serve.
Katy – Hope you enjoy the recipe as much as I did!
Val – Fitting, no? Especially after a trip to Walt Disney World, where whimsy abounds
Katie – Great question! The texture of the “clouds” is definitely like that of meringue—very airy, and why I changed the recipe name to Eggs in a Cloud vs the original name, Eggs in a Snow Bank.
Lauren – You’re welcome and you’re right: healthy, creative & low carb is a great way to start the day!
Kellypea – Believe me, it feels great to get the batteries recharged. While it took me a few days to recover from all the walking & long hours at Disney World, it was well worth it in terms of rejuvenation & fun.
Maybelle’s Mom – Thank you!
Syrie – I hadn’t stumbled across these before either. Now that I’ve made them, I can honestly say they will be making a regular appearance on my breakfast & brunch menus. So easy to make—so fun & unique to serve!
Chloe – So glad you like the idea of these—and they taste as good as they look (don’t forget to experiment with different meats & cheeses as well).
Susan – A break now & then—ought to be rule for everyone, don’t you think? I hope you enjoy this recipe…it’s simple, elegant & intriguing and helps brighten up even the dreariest of mornings
This is so unusual but totally intriguing. And here I was thinking I’d tried every way there was to enjoy eggs on toast.
well that’s just the neatest thing i’ve seen all week! fun foods always interest me, and when they’re tasty to boot, everyone’s a winner!
THat’s very creative! Wonderful presentation.
Love the way these look! Glad you had a nice vacation and can’t wait to meet you this week!
Such a neat idea. Love it! I am going to try this.
Great idea, I’ll have to try it soon with some vegetables. I love the name – it just sounds like a happy breakfast.
I love this recipe. What an innovative and surprising way to serve breakfast! It’s one of those dishes that looks hard to do but really isn’t, it seems. This may be a starter in my brunch lineup. Thanks for sharing!
What a great recipe for your grand re-opening! Welcome back!
Welcome Back! Hope you had a fun time. What a cool recipe, I can imagine the smiles it brings when you serve it. I will have to try it
I can’t wait to see if I can make them as beautiful as yours! Eye catching to say the very least!!!
I just made these and they were AWESOME!!! So beautiful. I used fresh mozzarella instead of swiss, and topped them with a drizzle of spicy hollandaise. Absolute perfection. My new favorite breakfast.
I made them also..Thanks so much.. they are so cute and good! You are lucky also to have met Paula Dean..She looks soo nice!
How can I print individual recipes from your site.
If I like a recipe and click on print, it prints a lot of pages. I tried to highlight, but that didn’t work. Help!!! Thank you!!!!
Joyce – I’m working on creating printable recipe pages for Inn Cuisine, hopefully that will happen in the coming weeks. Until then, you have a couple options.
1. Using a right click, highlight the recipe, go to file, print and choose selection—that method will allow you to print only what you have selected in the highlighted area.
2. Using a right click, highlight the recipe, copy and paste it into a Word (or other document type) file, then save your file under something like “recipes.” Then, you can print directly from your Word file, or highlight and use print-selection for the areas you want as outlined in step 1.
I know this can be a bit confusing at first, but it works. Thanks for your question and keep an eye out on those printable recipe pages—soon to come!