Egg in a Cloud

Lili's botched version of egg in a cloud. It was alright.

Ingredients
2 slices whole wheat bread, lightly toasted 2
2 tsp butter 10 mL
2 eggs, separated 2
Ground nutmeg, to taste
Salt and pepper, to taste
2 tbsp shredded Swiss cheese or old Cheddar cheese 30 mL

Method
Butter one side of each slice of toast with 1 tsp (5 mL) butter; keep warm. In a medium bowl, combine egg whites, nutmeg, salt and
pepper. Beat with electric mixer at high speed until stiff peaks form, about 2 to 3 minutes. Spread half of beaten egg whites on each slice
of toast. With the back of a spoon, make an indentation in middle of beaten egg whites. Broil for 1 to 2 minutes or until edges are pale
golden colour. Remove from oven and drop one egg yolk in each indentation. Sprinkle each with 1 tbsp (15 mL) cheese. Place under
broiler for 2 to 3 minutes or until egg yolks are set to desired doneness. Serve immediately.

Tip
It is easier to separate the white from the yolk when the egg is cold. A small funnel is handy for separating egg whites from yolks. Place
the funnel over a measuring cup. Crack the egg over the funnel. The white will run through and the yolk will remain in the funnel.
Use a glass or metal bowl to beat egg whites; plastic bowls can have a greasy film which can prevent foaming.

Number of Servings 1
Preparation 5 min.
Cooking 3 min.
Broiling 3 min.

Nutrients per serving
Calories 390
Fat 21 g
Saturated 9 g
+ trans 0 g
Sodium
1560
mg
Carbohydrate 29 g
Fibre 4 g
Sugars 2 g
Protein 22 g