Eggs in Chile Clouds

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

4 eggs, room temperature
1/4 cup green onions
1/4 cup parmesan
2 pieces cooked veggie bacon strips, crumbled
2 tsp chopped chile peppers
pepper to taste

Instructions:

Serves 4.

I preheated the oven to 450 degrees. I then cooked up that yummy veggie bacon! You can use real bacon, of course! Once cooled down a bit, I broke up the veggie bacon and set it aside.

I separated the eggs, placing the whites in a mixing bowl and the yolks in individual cups. Be careful not to break the yolks! I whipped up the whites until stiff peaks formed, around 5-6 minutes.

I carefully folded in the parmesan, green onions, bacon and chile. Don’t over-mix the egg whites or they will lose that fluffy texture.

I lined a baking sheet with parchment paper and spooned 4 mounds of the egg white mixture on to the sheet. I made a deep well in the center of each fluffy cloud of whites.

I baked the egg whites in the oven for 3 minutes, until lightly browned but not fully cooked. I took the baking sheet out of the oven and carefully poured each egg yolk in to the center of the egg white wells.

I baked the eggs for 4 minutes, until the yolks were just set. If you like your yolks less runny (not sure why anyone would not want a runny yolk, but that’s besides the point), just leave the eggs in the oven for another minute or two.

From kitchen-tested.com