High-Protein Cloud Eggs with Spinach

Serves 2 · 12 min prep · 12 min cook

Ingredients

• 4 large eggs
• 3 cups fresh baby spinach
• ¼ cup grated Parmesan cheese
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• pinch red pepper flakes
• 1 tbsp chopped fresh chives

Instructions

1. 1Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper for easy release.
2. 2Separate the eggs carefully, placing the whites in a clean, grease-free mixing bowl and keeping each yolk intact in a small dish.
3. 3Whip the egg whites with salt using a hand mixer on medium-high until stiff, glossy peaks form that hold their shape when the beaters are lifted.
4. 4Gently fold in half of the Parmesan, the garlic powder, and a grind of black pepper so the cheese is distributed without deflating the whites.
5. 5Heat the olive oil in a large oven-safe skillet over medium heat. Add the spinach and salt and cook, tossing, for 1–2 minutes until just wilted and bright green.
6. 6Spread the wilted spinach into four loose nests on the prepared baking sheet, creating shallow wells in the centers.
7. 7Spoon the whipped egg whites into four tall mounds on top of the spinach nests, using the back of a spoon to create a deep well in the center of each cloud.
8. 8Carefully slip one whole yolk into each well. Sprinkle the remaining Parmesan and red pepper flakes over the whites.
9. 9Bake for 8–10 minutes until the whites are set and lightly golden on the peaks while the yolks remain soft and jammy.
10. 10Remove from the oven, scatter chopped chives over the clouds, and serve immediately with a final grind of black pepper while still puffed.