Eggs In A Cloud
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FROM: - McCall's Best Recipes - 1990 INGREDIENTS
10 (1/8-inch) slices salami
8 (3/4-inch) slices Italian bread, toasted and buttered
1/4 pound slices Jarlsberg cheese
8 large eggs
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon paprikaPreheat oven to 400 degrees. Lightly grease a 13 x 9 x 2-inch baking dish.
Cut salami in half; arrange, cut side down, around edge of prepared dish. Arrange bread over bottom of dish; place cheese slices over bread.
Separate eggs, placing each egg yolk in a shell half; place in egg carton compartments until ready to use. Place egg whites in large bowl of electric mixer; at high speed, beat with 1/2 teaspoon salt and the mustard until stiff, moist peaks form.
Lightly spread egg-white mixture over bread in pan. With back of spoon, make 8 depressions; carefully place 1 yolk in each depression. Sprinkle with 1/2 teaspoon salt, the pepper and paprika. Bake 10 minutes, or just until yolks are set.
Makes 8 servings