Make back-to-school a little more exciting with a fun breakfast.
RaChelle Hubsmith shares three recipes every kid will love.
Cloud Eggs and Fruit Rainbow
4 large eggs
Mandarin oranges, drained
1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.
2. Coat 4 small bowls with nonstick cooking spray. Crack eggs into a medium bowl. Use an empty plastic water bottle to separate the eggs by squeezing the bottle as you touch the yoke. The bottle will suck up the yolk and then release pressure to place each yolk separately into each prepared small bowl. Add a pinch of salt to the egg whites and beat with an hand mixer on medium speed until it forms stiff peaks, about 2 to 3 minutes.
3. Dollop 4 piles of egg whites onto baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
4. Arrange any colorful fruit you like to form a rainbow and place eggs at the bottom of the rainbow.
Find more of RaChelle’s recipes on her website, www.cakergonnacake.wordpress.com.