Cheddar-Chive Cloud Eggs with Chipotle Hash
made with a hand mixer- Egg
- Milk
- Mustard
- Soy
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Gluten
- Mustard
- Crustaceans
- Fish
Ingredients: Yellow potato • Sweet potato • Gala apple • Red onion • Grade A egg • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Rice vinegar (rice vinegar, sugar, salt) • Salad topping mix (soy) (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soy nuts, pepitas seeds, soybean oil and/or canola) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Chives • Applewood smoke spice (mustard) (sugars (sugar, maltodextrin, molasses [maltodextrin]), dehydrated vegetables (garlic, onion, red bell pepper), spices (including mustard and celery) and herbs, salt, paprika powder, natural smoke flavor, yeast extract, silicon dioxide, spice extract).
Ingredients
2 unit(s)
Egg
(Contains: Egg)
300 g
Yellow Potato
1 unit(s)
Sweet Potato
1 unit(s)
Red Onion
7 g
Chives
½ unit(s)
Gala Apple
56 g
Spring Mix
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
7 g
Applewood Smoke Spice
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
28 g
Salad Topping Mix
(Contains: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard, May contain traces of allergens, Soy)
2 tbsp
Spicy Mayo
(Contains: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk, May contain traces of allergens, Egg, Mustard)
2 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then cut onion into 1/8-inch thick slices.
- Remove any brown spots from yellow potatoes, then cut into 1/2-inch pieces.
- Peel, then cut sweet potato into 1/2-inch pieces.
- To an unlined baking sheet, add both kinds of potatoes, Applewood Smoke Spice, half the onions and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast potatoes and onions in the bottom of the oven for 20-24 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Meanwhile, to a small pot, add remaining onions, vinegar, and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves. Remove from heat. Transfer onions, including liquid, to a large bowl. Set aside in the fridge to cool.
- Thinly slice chives.
- Carefully crack eggs into a large bowl.
- Using your hands, separate the egg yolks from the whites. Transfer the yolks to small individual bowls or ramekins and set aside.
- Line a baking sheet with parchment paper. Brush parchment with 1/2 tbsp (1 tbsp) oil.
- Season egg whites with salt. Then, using the whisk attachment of a hand mixer, beat the egg whites for 1-3 min, starting on low speed and slowly increasing to high speed, until stiff peaks form. (TIP: If you don't have an electric hand mixer, you can vigorously whisk by hand!)
- Gently fold cheese and half the chives into egg whites, taking care not to deflate. (TIP: Less stirring means fluffier clouds!)
- On the prepared baking sheet, form egg white mixture into 2 (4) 4-inch wide mounds, 2 inches apart.
- Using the back of the spoon, make a 1-inch-wide, 1/2-inch-deep well in the centre of each egg white mound.
- Carefully place 1 egg yolk into each well.
- Bake clouds in the top of the oven for 4-6 min, until whites are golden and set. (NOTE: Egg yolks may still be jammy!)
- Meanwhile, to the bowl of pickled onions, add 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to mix.
- Quarter, core, then cut half the apple (use all for 4 servings) into 1/2 -inch pieces.
- Add apples and spring mix to the bowl with pickled onions. Sprinkle salad topping mix over top. Do not toss until step 6!
- Toss salad to coat.
- Divide salad, potato hash and cloud eggs between plates.
- Drizzle spicy mayo over top of hash.
- Sprinkle chives over top of everything.
