Egg Cloud On Parmesan Crisp

Ingredients and Directions

Directions

1. Line two baking sheets with parchment paper. Lightly oil parchment.

2. On one baking sheet, using a four-inch ring mold, make four thin circular layers of Parmesan cheese.

3. Bake at 375° F for five minutes or until cheese has crisped. Set aside to cool.

4. Carefully separate eggs, putting whites into a stainless steel bowl and yolk in a separate bowl.

5. Whip whites and salt until stiff peaks form.

6. Divide whipped egg whites into four mounds on the other prepared baking sheet. Using the back of a spoon, make an indentation large enough to hold one egg yolk in each mound. Bake egg whites at 400° F until set and light brown. Remove from oven.

7. Add one yolk to each egg white indentation and spoon ¼ teaspoon oil over each yolk. Return pan to oven for a 4 to 5 minutes until yolk is slightly thickened but not hard.

8. To assemble, spread a scoop of tomato chutney on plate, place a Parmesan crisp over the chutney and complete by topping with an egg cloud.

Ingredients

• 2 cups shredded Parmesan cheese
• 4 eggs
• Salt to taste
• 1 cup tomato chutney (recipe follows)
• 1 teaspoon olive oil, divided

Tomato Chutney

Directions

1. Combine all ingredients, except basil in saucepan and bring to a low simmer.

2. Simmer for 30 minutes or until all the liquid evaporates and a fairly thick mixture is left.

3. Remove from heat.

4. Stir in basil.

Ingredients

• 1 lb. tomatoes, diced
• 1 large yellow onion, diced
• 2 tart apples, peeled and diced
• 1 cup brown sugar
• ½ cup red wine vinegar
• ½ cup cider vinegar
• Salt to taste
• ½ tsp. crushed red pepper
• 4 oz. diced sun-dried tomatoes, coarsely chopped
• ½ oz. fresh Italian basil, julienne