Cloud Eggs on Ciabatta

Time to Cook: 
5 minutes
Time to Prepare: 
5 minutes
Number of Servings: 
Learn More About This Recipe +

If you're looking for a new and different way to serve eggs, this one is as easy as it is creative. Whipping egg whites up into light and fluffy cloud to set a creamy egg yolk on with a bit of cheese makes for a interesting way to present breakfast! You can eat the eggs on their own, place them on toast, or make them into a sandwich like I did. Perched on some chewy ciabatta bread with a bit of spicy salami, this is a knife and fork sandwich that makes a great breakfast! Serve with breakfast potatoes and fruit salad on the side for a complete breakfast.

Fluffy and creamy, these eggs are like eating clouds.


2 ciabatta buns, split open into 4 pieces

4 eggs

pinch dried tarragon

pinch fresh cracked pepper

1/4 cup Parmesan cheese

4 slices of salami


1. In a large metal bowl, whip the egg whites with the tarragon and pepper until they are foamy and hold stiff peaks.

egg whites

2. Place a piece of parchment paper on a baking sheet. Spoon the egg white out onto the sheet into four round 'cloud' shapes and smooth them out with the back of a spoon. Make a slight indentation in the middle of each.

3. Turn the broiler of your oven to high and adjust the rack to about 5 inches from the element. Place the pan under the broiler for about a minute, until the egg whites are lightly browned.

eggs in clouds

4. Remove the pan from the oven and gently place an egg yolk into the indentation of each egg white. Sprinkle each with cheese and sprinkle with fresh cracked pepper.

eggs in clouds and cheese

5. Place the pan back under the broiler for about a minute, or until the yolk is slightly cooked. It will still be runny

eggs in clouds

6. To make an open face sandwich, split open the ciabatta buns, lightly butter them and toast under the broiler until golden. Top with a few slices of salami or ham, then place one of the eggs on top. Serve immediately.