Cloud Egg Berry Bagel
Indulge in a delightful breakfast with the Cloud Egg Berry Bagel! This recipe features a fluffy, cloud-like egg baked to perfection atop a toasted bagel, complemented by a burst of fresh berries. Light and airy, with a touch of sweetness and savory richness, this bagel is a deliciously simple way to elevate your morning routine.
Prep Time:
8 min
Cook Time:
5 min
Servings:
2
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Ingredients
- 1⁄2 Cup Bob Evans 100% Liquid Egg Whites – 16 Ounces
- 1⁄2 Tablespoon lemon juice
- 4 Tablespoons powdered sugar
- 2 Thomas' Blueberry Bagels
- 1⁄2 Cup raspberry preserves
- 1 Cup berries
- 2 Sprigs mint
Featured Product
Bob Evans 100% Liquid Egg Whites – 16 OuncesInstructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat the Bob Evans® Egg Whites on low until foamy. Add the lemon juice and sift in the powdered sugar a little at a time, whipping on high until it reaches stiff peaks.
- Separate the halves of the Thomas’® Blueberry Bagels and arrange on the lined baking sheet. Add a heaping spoonful of the whipped egg whites to each, and shape into a nest.
- Bake for 3-5 minutes, until firm and slightly golden on the peaks.
- Remove from the oven, then add the raspberry preserves and a handful of berries to each. Garnish with a sprig of mint. Serve, and enjoy!
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