Cloud Eggs

Cloud Egg

Cloud eggs is the new kale/black or whatever the new trend is. So I had to try it. Normally I'm not a big fa of baked eggs. The rubbery texture of baked eggs do not agree with me. So the fluffiness of the cloud eggs could be the solution for a baked egg in my world. Plus adding cheese and ham to the egg, makes it a home run in my book.

Makes 4

Ingredients:

• 4 eggs, divided in yolks and whites
• ½ cup (1 dl) grated parmesan
• 4 thinly slices of ham, diced
• chives
• salt & pepper

Directions:

Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.

When I divide the eggs, I place each yolk in its own little prep bowl, making it easier to place the yolks on their own little cloud.

Whip the egg whites until stiff peaks. Gently fold in cheese, ham, and season with a little bit salt and pepper. 

Place the 4 mounds of the egg whites, making the mounds so they look like little nests (clouds), with an indentation in the center.

Bake for 3 minutes, and remove from oven. 

Carefully place a yolk in each cloud, sprinkle with a little pepper. Bake for another 3 minutes, until the yolks are just about to set.

Serve immediately with a sprinkle of chives on top.

Enjoy!

Homemade Sandwich Bread

Homemade Sandwich Bread

I have missed a great sandwich bread. One with seeds, and some bite to it. Most sandwich bread in stores around here are plain white bread, not worth the calories. 
With all my baking experience, I should have taken the regular bread I bake, into a loaf pan. But apparently I needed another Dane to make this connection for me. Thank you very much Charlotte.

Makes 1 loaf.

Ingredients:

• 500 ml lukewarm water

• 5 g yeast (1 teaspoon dry yeast)

• 50 g flaxseeds

• 50 g rolled oats

• 70 g sunflower seeds

• 3 teaspoons salt

• 100 g whole wheat flour

• 425 g all-purpose flour

Directions:

Dissolve the yeast in the water. Mix in the rest of the ingredients, the dough should be on the wetter side. Cover the bowl with plastic wrap. Let the dough rise for 4-6 hours. Pour the dough onto a lightly floured surface and fold the dough into it self and shape a loaf. Place the loaf in a greased dish, sprinkle with flour and let it raise covered for another 90 minutes.

Preheat the oven to 500℉ (250℃), with your loaf pan inside.

Gently pour the dough into the hot loaf pan, put a lid (made of foil) on the pan, and bake the loaf covered for about 30 minutes. Remove the lid, and bake the bread for another 20-25 minutes until golden brown.

Let the loaf cool on a wire rack before slicing.

Enjoy!