COTIJA CLOUD EGGS

INGREDIENTS

1 egg, separated

3 Tbsp. Grated Sierra® Cotija Cheese from V&V SUPREMO®

Dash of white pepper

1 ½-inch thick slice crusty Italian bread

minced chives, for garnish

microgreens, for garnish

salsa verde, for serving

In small bowl Whisk egg white to stiff peaks, like meringue. Fold in a dash of white pepper, and 1 Tbsp. Cotija.
Pre-heat a nonstick skillet over medium heat for 1 minute. Lightly toast bread on 1 side. Remove bread from skillet, and sprinkle 1 Tbsp. of Cotija into skillet in the shape of the bread. Press bread into the cheese.
When cheese is lightly browned, flip bread, and spread the egg white mixture on bread, leaving a shallow well in the center.
Drop the egg yolk into the well. Top with 1 more Tbsp. of cheese. Avoid covering the yolk.
Bake in 325˚ F oven for 10 minutes.
Garnish with chopped chives, microgreens, and a smear of salsa verde on the side.

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