Cloud Egg with Prosciutto and Pecorino a simple, quick, and tasty dish to prepare.

A fat-free version of a sunny-side-up egg, with a fluffy-tasting egg white and a creamy yolk perfect for dipping bread :-P. If you like it well-cooked, just leave it a bit longer.

The cloud egg with prosciutto and pecorino is a quick idea on how to prepare a simple dish like eggs, attracting the attention of both adults and children.

Served directly in ramequins, it will be an original idea. With each bite, you’ll taste the crunchy prosciutto wrapping it, the strong flavor of pecorino, and the spicy aroma of fresh chives.

In the original recipe, the egg whites are whipped and cooked on parchment paper. I love to twist the originality by giving a personal touch 😀

I mixed the egg whites with the pecorino to create a sauce that I poured into the ramekins. During cooking, they will puff up, but once removed from the oven, they tend to deflate. However, the final result when tasting will be surprising!

Portions: 3
Cooking methods: Oven
Cuisine: Italian

Ingredients

3 eggs
3 slices of prosciutto
3 tablespoons of grated Pecorino Romano
3 sprigs of chives

Tools

Mixer
3 Ramequin

Steps

Separate the egg whites from the yolks, being careful not to break the latter.
Add the three tablespoons of pecorino to the egg whites and use the mixer to work for a few minutes, obtaining a white cream.
Pour the egg whites equally into the three ramekins.
Add the finely chopped fresh chives.
Finish with adding the slice of prosciutto around the ramequin.
Preheat the oven to 356°F (180°C) and bake for 10 minutes.
After 10 minutes, open the oven and you will see the egg whites nicely puffed.
Create a well in the center to add the yolk.
Return to the oven for another 5 minutes. If you prefer a hard yolk, leave it in the oven for a few more minutes.