Paleo If Modified | Whole30-Compliant If Modified | Gluten-Free | Vegetarian | Nut-Free
Don’t be deceived by how pretty these eggs are—making them is quite simple, and anyone, I mean anyone, can do it. I like to use furikake, a Japanese seasoning traditionally used on rice, vegetables, and fish; it adds great umami to the eggs without overwhelming them. And because it seems impossible for me to enjoy eggs without hot sauce, I add a bit of that, too. Feel free to experiment with toppings like fresh chives, diced pancetta, black pepper, and red pepper flakes. This is even good on top of some avocado toast.
A note to all you single folks: I’ll also go out on a limb and say that these would impress any overnight guest you may be having over. It just might convince them to stay over again, if you know what I mean. Just sayin’.
Serves 1 or 2
Preheat the oven to 450°F. Line a small baking sheet with parchment paper.
Separate the eggs, putting each egg yolk in its own small bowl and the egg whites in the bowl of a stand mixer fitted with the whisk attachment or a large bowl. Add the salt to the egg whites.
Whisk the egg whites on low speed until foamy. Raise the speed to medium-high and whisk until the egg whites hold stiff peaks, 4 to 5 minutes. Gently fold the cheese into the egg whites. Form two egg white “nests” on the prepared baking sheet, using half of the mixture for each. Use a (clean) finger to create a 1½-inch-wide well in the center of each nest, leaving the bottom intact, and bake for 3 minutes. Add an egg yolk to the center of each nest and bake for 3 minutes more.
Top with the furikake and hot sauce and serve.
Note To modify for Paleo or Whole30, omit the cheese and replace it with ¼ cup nutritional yeast.