Keto Cloud Eggs with Smoked Salmon

Serves 2 · 12 min prep · 12 min cook

Ingredients

• 4 large eggs
• 2 oz cream cheese
• 4 oz smoked salmon
• 1 tbsp fresh dill
• 1 tsp lemon zest
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 1 tsp everything bagel seasoning
• as needed avocado oil spray
• 1 tbsp capers
• 2 tbsp thinly sliced red onion

Instructions

1. 1Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper. Lightly mist the parchment with avocado oil spray so the clouds release cleanly.
2. 2Separate the eggs carefully, placing the whites in a clean, grease-free mixing bowl and the yolks in four small individual dishes so they stay intact.
3. 3Whip the egg whites with an electric mixer on medium-high speed until soft peaks form. Add the cream cheese in small pieces and continue whipping until stiff, glossy peaks hold their shape, about 2 to 3 more minutes.
4. 4Gently fold in the salt, black pepper, lemon zest, and half the chopped dill so the mixture stays airy. Spoon four tall mounds onto the prepared sheet and use the back of a spoon to create a deep well in the center of each mound.
5. 5Bake the cloud bases for 6 minutes until they begin to set and turn pale gold on the ridges. Remove the sheet carefully and slide one reserved yolk into each well.
6. 6Return to the oven and bake 3 to 5 minutes more until the whites are fully set and the yolks are still jammy. Watch closely so the yolks do not overcook.
7. 7Transfer two clouds to each plate. Drape smoked salmon over and the clouds, then top with remaining dill, capers, red onion, and a sprinkle of everything bagel seasoning.
8. 8Serve immediately while the clouds are still puffed and warm. The contrast of airy egg, rich yolk, and silky salmon makes a satisfying low-carb breakfast.