- 2 Eggs
- 1 English muffin
- Pinch of Salt
- Pinch of Pepper
- 1/2 cup Parmesan cheese, grated
- 1 Shallot, chopped (picked shallots are best, if available)
- 2 Green onions, chopped
- Hot sauce (optional)
Preheat oven to 400 degrees.
Separate egg whites from yolks; set yolks aside for later. Whip whites to stiff peaks and add pinches of salt and pepper. Fold grated parmesan cheese into egg white mixture and set aside.
Split and toast the English muffin.
Prepare an oiled baking sheet. Spoon egg mixture onto baking sheet in two white dollops; slightly hollow out the center of each with the spoon. Pour egg yolks into the pocket left in the egg white mixture and bake at 400 degrees for 4-6 minutes, or until firm. While baking, chop and prepare garnish: shallots and green onions.
Lay out toasted English muffin halves and place baked egg clouds on top of them. Sprinkle with garnishes and hot sauces (optional), and serve!