Cloud Bread Eggs Benedict Recipes

KETO CLOUD BREAD RECIPE (OOPSIE BREAD)

Steps:

• Preheat the oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper and grease lightly.
• In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
• In a second large bowl, use the mixer to beat the mascarpone, egg yolks, and sea salt until smooth.
• Carefully and gradually fold the egg whites into the mascarpone mixture with a spatula. Use a folding motion to incorporate, without breaking down the air bubbles in the egg whites.
• Scoop the mixture into six circular discs onto the parchment paper. Bake 25-35 minutes, until golden.

CLOUD BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
• Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
• Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
• Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
• Bake in the preheated oven until golden brown, 17 to 20 minutes.

EASY CLOUD BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and cream of tartar together in a bowl until stiff peaks form.
• Mix egg yolks, cream cheese, and sugar together in a separate bowl using a wooden spoon and then mixing with a hand-held egg beater until mixture is very smooth and has no visible cream cheese. Gently fold egg whites into cream cheese mixture, taking care not to deflate the egg whites.
• Carefully scoop mixture onto the prepared baking sheet, forming 5 to 6 "buns".
• Bake in the preheated oven until cloud bread is lightly browned, about 30 minutes.

3-INGREDIENT CLOUD BREAD

Steps:

• Preheat oven to 300°F. Line 2 shallow baking pans with parchment paper; set aside.
• Beat egg whites and cream of tartar in large bowl with electric mixer or stand mixer with whisk attachment on high speed until stiff peaks form, about 1 to 2 minutes.
• Beat cream cheese in separate large bowl on medium speed until smooth. Add egg yolks, one at a time, beating until completely smooth. Gently fold egg white mixture into yolk mixture. Using a 1/4-cup measuring cup, scoop batter onto prepared baking sheets about 2-inches apart, spreading each scoop into a 4-inch circle.
• Bake 25 minutes or until golden brown and center is completely set. Cool on baking pans 5 minutes. Remove to wire racks; cool completely.
• Try these twists:• Italian Herbs & Cheese: Prepare as directed, stirring 3 tablespoons grated Parmesan cheese, 1/2 teaspoon McCormick® Perfect Pinch® Italian Seasoning and 1/4 teaspoon McCormick® Garlic Powder into egg yolk mixture until well blended.• Cinnamon Vanilla: Prepare as directed, stirring 1 tablespoon confectioners' sugar, 1/2 teaspoon McCormick® Ground Cinnamon and 1/2 teaspoon McCormick® Pure Vanilla Extract into egg yolk mixture until well blended.• Chocolate: Prepare as directed, stirring 1 tablespoon confectioners' sugar, 1 tablespoon unsweetened cocoa powder and 1/2 teaspoon McCormick® Pure Vanilla Extract into egg yolk mixture until well blended.

CLOUD BREAD EGGS BENEDICT

Steps:

• Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak.
• Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1⁄3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites.
• Spoon 1⁄2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1⁄2-inch thick.
• Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour.
• To poach the eggs, bring a medium pot of water to a simmer. Swirl to create a whirlpool and then drop the egg into the center. Let the egg cook for 3 minutes, and then carefully remove with a slotted spoon, blotting on a paper towel and setting aside. Keep warm and repeat with remaining two eggs.
• Combine the egg yolks, cayenne, mustard, and lemon juice in a blender and while running the blender on low, add the butter in a slow stream to emulsify. Season with salt and pepper and set aside.
• Assemble the eggs Benedict with two cloud breads, a piece of Canadian bacon, poached egg, and then a drizzle of hollandaise. Garnish with chopped chives and serve.

CLOUD EGGS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
• Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
• Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
• Serve on top of buttered brioche toast.

CARB FREE CLOUD BREAD

Steps:

• Preheat oven to 300 degrees.
• Separate the eggs very carefully, there must be no yolk in the white.
• In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
• In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
• Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
• Spray two cookie sheets with Pam or other fat-free cooking spray.
• With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
• Bake on the middle rack. Here is when you have to watch them, because the cooking time is not the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
• Remove from the pans and cool on a rack or cutting board.
• While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
• Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!