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Updated: Jun 2, 2021

Spending more time than usual at home with my family, made me feel inspired to try new recipes for breakfast with my little helper, so we can create great memories while enjoying the first meal of the day together.

My eldest son, who is now 5, has shown love for baking since the age of 3 years. He always brings ideas and suggestions and I encourage him to participate in the whole process. I love to see him gaining confidence in the kitchen while making memories together.

Wake up to happy clouds of light, fluffy egg whites filled with a perfectly runny yolk center!

Say hello to PARMESAN CLOUD EGGS. This impressive brunch recipe is easy enough for anyone to master and your little ones will love to help you and to eat them!

Since we love starting off our day with an egg dish because they are high in proteins and rich in nutrients, I also wanna make sure to choose eggs with the Foodland Ontario logo on the package to support local Ontario egg farmers. That’s why I use the Free Range Eggs which are quality eggs laid by Ontario-raised laying hens that live on open concept farms, with access to outdoor pastures, from Conestoga Farms Eggs.


Prep time: 10 min

Cook: 10 min

Total: 20 min

Servings: 4


4 eggs

Pinch of fine sea salt

1/4 cup grated Parmesan cheese

Freshly ground black pepper

Freshly chopped chives


1. Preheat the oven to 400ºF. Line a baking sheet with parchment and coat with nonstick cooking spray (or a silicon baking mat).

2. Separate the eggs, adding the egg whites to one bowl and keeping the yolks inside the shells for easy transferring.

3. Add a large pinch of salt to the egg whites and beat with an electric mixer on high speed until stiff peaks form.

4. Gently fold in the cheese—run a spatula down along the side of the bowl, under the egg whites mixture and back up the other side of the bowl, lifting and turning the egg whites and the cheese together without causing the egg whites to lose too much of the air.

5. Spoon the egg whites into two mounds on the baking sheet then make a deep well inside (using the back of a spoon) each mound. Bake the egg whites until they are firm, no longer wet and just beginning to color, about 4 minutes.

6. Remove the baking sheet from the oven and place an egg yolk inside each well. Return the baking sheet to the oven and bake the eggs an additional 2 minutes or until the yolks have reached your desired doneness.

7. Remove the eggs from the oven, top them with ground black pepper and the fresh chives and ENJOY them!

I hope you guys enjoyed this fun Parmesan Cloud Eggs and don’t forget to tag @amigadameta if you do this recipe!


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