意式云朵蛋Italian Cloud Eggs

预热烤箱160度。 分离鸡蛋； 将蛋白放入一个大碗中，蛋黄放入 4 个小碗中。 将蛋白、意大利调味料、盐和胡椒粉打至硬性发泡——既有直立的小尖。Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form.

准备一个9寸烤盘，喷或涂抹一层油，将打法好的蛋白分别倒入 4 个模型中，用勺子的背面稍微整形，在中心压出一个坑，撒上奶酪，烘烤5分钟至浅棕色。之后轻轻将蛋黄滑入每个蛋白中， 烘烤至蛋黄凝固，再烤 3-5 分钟。最后 撒上罗勒和番茄，即可享用。In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.