Local Eggs (As many as you want to make!)
Freshly Shredded Parmesan Cheese, (1/4 tbsp per egg)
Green Onions, Sprinkled
Brussels Sprouts, Shredded (1/2 a sprout per egg)
Salt (To Taste)
Pepper (To Taste)
Separate the egg whites from the yolks. Whisk the whites until they start getting stiff peaks. Gently fold in salt and pepper, Parmesan cheese, green onions, and shredded brussels sprouts. Spoon onto a greased cookie sheet and bake at 400 degrees for 4 minutes. (You’ll want to make a small well in the middle of each “cloud”.) Add a yolk in the middle of each cloud and bake for another 3-4 minutes. Serve immediately on a warm plate.
James N. is the Marketing Manager at Green BEAN Delivery and has been with the company for over 6 years. From promoting local farmers to cooking up a storm in the kitchen to getting his hands dirty in his own garden, James lives a life of food. He’ll also talk your ear off about festivals and live music, especially bluegrass and jam bands.