Egg Clouds and Veggie Boats

Whimsy should never be lost.

I’m sure all children are whimsical, to some degree anyways. At what point does one lose that spark, that vitality? I feel as though I woke up one day and suddenly, the world was overstated.

I think it’s all about asking “How?” and “Why?” Once you start to understand the cause and effect nature of things, the source of things, the transparency and evanescence of your own existence, there is no such thing as taking an experience or product at face value. And I resent this.

Maybe through baking, and other private hobbies, we regain our lost passions. I know that there’s no time I feel more at ease, and more creative, than in my kitchen alone. I feel as though ingredients suddenly become versatile and new, combinations are obvious, flavors are intricate and immediate.

But enough semantics, let’s get cooking.

I found a recipe for these egg clouds over on Reddit FoodPorn (yes, I subscribe), and it struck me as an elegant and creative way to start the morning. And, I thought, what if they were little clouds atop which veggie boats could surf? Whimsy, pure and delicious.

Egg Clouds

Ingredients
5 eggs, separated
1/4 tsp salt

Separate eggs into two bowls. In a metal bowl (important), whip egg whites until they start to foam. Add in salt, sprinkling it over whites until they start to thicken and form stiff peaks. It should take about 1 1/2 minutes.

Spoon whites onto greased baking sheet, or silicon baking mat, into cloudy mounds. Drop egg yolks, one at a time, directly on top of each mound, making sure they are contained within the whites. Bake at 450 degrees for 5-6 minutes, until tops are browned but not burnt.

Veggie Boats

Ingredients
3 large cherry tomatos, halved
mayonnaise or hummus, for filling
A small cucumber
Toothpicks, or wooden skewers

Fill tomato halves with mayo or hummus. Use a vegetable/potato peeler to get small slivers of cucumber. Use a toothpick to create a small sail and secure the tomato to and cucumber. Place atop egg clouds and have yourself a fanciful and whimsical breakfast.

 

I didn’t have much time this morning to fully appreciate these little creations. But I did eat them with some Owen Pallett playing from my nearby laptop. And then The Smiths “Half A Person” came on and I instinctively had a mini morning-kitchen-awkward-dance-moment. Hopefully this breakfast inspires a similar degree of spontaneity in you. 

Happy nomming,

Danny

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7 responses to “Egg Clouds and Veggie Boats

  1. So creative! Love it!

  2. This is a very cool (and whimsical) breakfast, Danny – so beautiful and as creative as ever. I’m intrigued by your opening statement about whimsey and why we loose that whimsey. Maybe it is all about loss of innocence – I know I’ve become jaded and skeptical of so many things and I’m not happy about it…

    • Thanks so much! I think we have to dissect what we mean when we say “loss of innocence,” as in, what triggers it? I think a lot of it has to do with predictability, that children have less routine and live moment to moment because of it. Let’s try to be non-jaded together!

  3. Very happy nnomming indeed! I love everything, the pictures, the recipe (especially those fluffy clouds) and the gorgeous paper mobile in the background! Ooo and those adorable veggie boats, so yes, basically everything!

  4. Whimsy – such a lovely word. This dish looks stunning x

  5. I’m so happy to have found you, another teenage blogger!

    This dish most certainly inspires a touch of whimsy. It’s so simple, yet so unique… I’ll definitely have to give this a try soon.

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