Egg on a CloudFrom BEWITCHED & BEDAZZLED B&B @ REHOBOTH
Cooking Time:15 minutes
As featured in "Chef Magazine"
At Sea Witch Manor, we often serve this elegant egg dish with a breakfast or vegetarian meat. Serves 6. (When I prepare the hollandaise sauce, I use orange juice instead of lemon juice.) And garnish the dish with orange slices
- 6 Eggs; carefully separated
- 6 rounds 7 grain bread
- Some Hollandaise Sauce
Preheat oven to 400 F. Cut 4 rounds from bread and place on non-stick baking sheet. Whip egg whites until stiff peaks form. Divide egg whites over rounds in mounds, and with the back of a spoon, form a hollow in the center (top) of each. Place yolk of egg in the hollow. Bake in oven, being careful not to over cook, until yolk is set and white is lightly browned (about 10 to15 minutes). Yolk needs to be firm enough to be easily removed if requested by guest. This is part of the uniqueness of this dish. Remove from oven and place on serving dish. Drizzle Hollandaise sauce over the top and add a dash of paprika and chopped parsley.