
Egg Cloud On Parmesan Crisp

Egg Cloud On Parmesan Crisp
Yield: 4 servings
Yield: 4 servings
Line two baking sheets with parchment paper. Lightly oil parchment.
On one baking sheet, using a four-inch ring mold, make four thin circular layers of Parmesan cheese.
Bake at 375° F for five minutes or until cheese has crisped. Set aside to cool.
Carefully separate eggs, putting whites into a stainless steel bowl and yolk in a separate bowl.
Whip whites and salt until stiff peaks form.
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.
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.
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.
shredded Parmesan cheese |
2 cups
|
eggs |
4
|
Salt to taste | |
tomato chutney (recipe follows) |
1 cup
|
olive oil, divided |
1 teaspoon
|
Combine all ingredients, except basil in saucepan and bring to a low simmer.
Simmer for 30 minutes or until all the liquid evaporates and a fairly thick mixture is left.
Remove from heat.
Stir in basil.
tomatoes, diced |
1 lb.
|
large yellow onion, diced |
1
|
tart apples, peeled and diced |
2
|
brown sugar |
1 cup
|
red wine vinegar |
½ cup
|
cider vinegar |
½ cup
|
Salt to taste | |
crushed red pepper |
½ tsp.
|
diced sun-dried tomatoes, coarsely chopped |
4 oz.
|
fresh Italian basil, julienne |
½ oz.
|