Cloud Breakfast Souffle

From Claudia's Kitchen @What's Cookin' Italian Cuisine

Serves 2


4 eggs, separated

Sea salt to taste

grated provolone cheese (1 1 /2 oz)

Freshly ground black pepper

(1/2 oz) unsalted butter

crumbled crispy bacon strips optional

buttered Italian toast


Preheat the oven to 400 degrees. Butter two good size individual ramekins. Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well not stiff.

Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well.

Then add the provolone and grind over some black pepper .Smooth the egg whites back over the hole.

Bake in the oven for 6 to 8 minutes. The top should be lightly golden, and when you break the crust, the yolks and cheese will blend together

Serve with Italian toast and crisp bacon.

Crumble crisp bacon in the center and dip your Italian bread buttered toast  in  the center and enjoy!