Directions
PREHEAT oven to 450°. LINE large baking sheet with parchment paper.
SEPARATE egg whites and yolks. PLACE egg whites in large bowl and yolks in small bowl.
SEASON egg whites with salt. Using electric mixer, BEAT egg whites until stiff peaks form. Gently FOLD in grated cheese.
SPOON egg whites into 2 mounds on prepared baking sheet. ADD a small dent in center of mound with back of a spoon. BAKE for about 3 minutes or slightly golden.
PLACE egg yolk gently in center of each egg white cloud. SEASON with salt. BAKE for about 3 minutes or until yolks are just set.
Ingredients
- 2 large large EGGS
- 1/4 tsp. salt
- 1/4 cup Gruyere cheese, grated
Tips
This recipe is an excellent source of protein and choline and a good source of vitamin A.
Per serving: 1/2 Recipe
- Calories 127
- Total fat 9 g
- Saturated fat 4 g
- Polyunsaturated fat 1 g
- Monounsaturated fat 3 g
- Cholesterol 201 mg
- Sodium 313 mg
- Carbohydrates 0 g
- Fiber 0 g
- Sugar 0 g
- Protein 10 g
- Vitamin A 117 mcg
- Vitamin D 1 mcg
- Folate 25 mcg
- Choline 149 mg
- Calcium 165 mg
- Iron 1 mg
- Potassium 80 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.