Thai Basil Egg Cloud with Crispy Pork Belly
Whipped egg whites baked into 'clouds' with a runny yolk center, topped with a spicy Thai basil and pork reduction.
Total
40 min
Prep
25 min
Cook
15 min
Serves
4
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Recipe serves 4
Ingredients
- 4 large Eggs
- 200 grams Pork Belly
- 1 cup Thai Basil
- 1 tablespoon Fish Sauce
- 2 minced Bird's Eye Chilies
Instructions
- 1
Separate egg whites and yolks; whip whites to stiff peaks with a pinch of salt.
- 2
Spoon whites onto a baking sheet in four mounds, create a well in the center, and bake at 450°F for 3 minutes.
- 3
Drop a yolk into each well and bake for another 3 minutes.
- 4
Meanwhile, fry pork belly until crispy, then toss with chilies, fish sauce, and basil until wilted.
- 5
Top each egg cloud with the spicy pork mixture.
- 6
Serve immediately while the 'clouds' are airy.
Nutrition per serving
Calories
380
19% of a 2,000 kcal day
| Protein | 24 g |
| Carbohydrate | 3 g |
| Fat | 30 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 610 mg |
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