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Title: Italian Cloud Eggs
Categories: Five, Cheese, Herbs
Yield: 4 servings

4 lg Eggs; separated
1/4 ts Italian seasoning
1/8 ts (ea) salt & pepper
1/4 c Shredded Parmesan cheese
1 tb Minced fresh basil
1 tb Fine chopped, oil-packed
- sun-dried tomatoes

Set oven @ 450oF/232oC.

Separate eggs; place whites in a large bowl and yolks in
4 separate small bowls. Beat egg whites, Italian
seasoning, salt and pepper until stiff peaks form.

In a 9" cast-iron skillet generously coated with cooking
spray, drop egg white mixture into 4 mounds. With the
back of a spoon, create a small well in the center of
each mound. Sprinkle with cheese. Bake until light
brown, about 5 minutes. Gently slip 1 egg yolk into each
mound. Bake until yolks are set, 3-5 minutes longer.
Sprinkle with basil and tomatoes. Serve immediately.

Matthew Hass, Franklin, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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