Feather Bed Eggs for Two
Elevate your breakfast or brunch game with these luxurious Feather Bed Eggs for Two—a cloud-like creation that’s as elegant as it is indulgent. This recipe transforms simple ingredients like eggs, Parmesan cheese, and heavy cream into pillowy egg white "clouds" cradling creamy yolks, all baked to perfection. With a prep time of just 15 minutes, this dish is surprisingly easy to whip up, yet feels fancy enough for a special morning. A light drizzle of heavy cream over the yolks adds extra richness, while a garnish of fresh chives or parsley brings a vibrant pop of color. For the ultimate experience, pair these fluffy, savory clouds with golden, buttery croissants or toasted bread to soak up every bite of velvety goodness. Perfect for couples looking to enjoy a restaurant-quality meal at home, this dish combines aesthetic charm with comforting flavors—ideal for a romantic breakfast or a leisurely weekend treat!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons heavy cream
- 2 tablespoons grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon chives or parsley (optional, for garnish)
- 2 pieces toasted bread or croissants (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Separate the egg whites and yolks carefully, placing the whites in a large mixing bowl and the yolks in individual small bowls. Be careful not to break the yolks.
Using an electric hand mixer or a whisk, beat the egg whites until they form stiff peaks. This should take around 3–4 minutes with a mixer.
Gently fold in the Parmesan cheese, salt, and pepper into the whipped egg whites, being careful not to deflate the mixture.
Spoon the whipped egg whites onto the prepared baking sheet, creating two equal 'clouds.' Form a shallow well in the center of each cloud using a spoon, large enough to hold an egg yolk later.
Bake the egg white clouds in the preheated oven for 5–6 minutes, or until they begin to set and turn lightly golden around the edges.
Carefully remove the baking sheet from the oven and gently add one egg yolk into the well of each cloud. Drizzle 1 tablespoon of heavy cream over each yolk for extra creaminess.
Return the baking sheet to the oven and bake for an additional 3–4 minutes, or until the yolks are cooked to your preferred level of doneness.
While the eggs are baking, melt the butter in a skillet over medium heat and use it to toast the optional bread or croissant halves until golden and warm.
Remove the Feather Bed Eggs from the oven, sprinkle with freshly chopped chives or parsley if desired, and serve immediately with toasted bread or croissants on the side.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
