There’s something magical about a breakfast that feels indulgent yet keeps us on track with our keto goals. Cloud eggs have been a fun, airy way to enjoy eggs for years, but we’re taking them up a notch with one of our favorite ingredients—mushrooms. And not just any mushrooms. We’re talking about the delicate, nutty flavor of chanterelle mushrooms sautéed to perfection, combined with the rich aroma of truffle oil to bring a touch of luxury to our morning.
This dish is the kind of breakfast that makes us feel like we’re sitting at a fancy café, sipping on espresso and indulging in something that tastes way too good to be keto. But here’s the secret—it’s completely low-carb, packed with protein, and ridiculously easy to make. The eggs are light and airy, the mushrooms add a meaty bite, and the truffle oil? That’s where the magic happens.
If you’ve been looking for a way to shake up your breakfast routine while keeping things keto, this recipe is it. It’s elegant enough for a weekend brunch but simple enough to whip up on a busy weekday. Let’s get started!
Truffle Mushroom Cloud Eggs: A Decadent, Low-Carb Brunch Delight
These cloud eggs are airy, soft, and packed with rich umami flavor from sautéed chanterelle mushrooms and a drizzle of truffle oil. A keto-friendly brunch dream that’s high in protein and low in carbs!
Ingredients
For the Cloud Eggs:
For the Mushrooms & Garnish:
Instructions
Prepare the Cloud Eggs:
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Separate the eggs, placing the egg whites in a large bowl and the yolks in separate small bowls (keeping them intact).
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Whip the egg whites with cream of tartar, salt, and black pepper using a hand mixer until stiff peaks form. This will give the cloud eggs their signature fluffiness.
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Gently fold in the Parmesan cheese without deflating the whites.
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Spoon the egg white mixture onto the lined baking sheet in two fluffy mounds. Use the back of a spoon to create a small well in the center of each mound for the yolks.
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Bake for 5 minutes until the whites begin to set.
Cook the Mushrooms:
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While the eggs are baking, heat butter in a skillet over medium heat.
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Add the chanterelle mushrooms and sauté for 3-4 minutes until tender and golden brown. Remove from heat.
Finish the Eggs & Assemble:
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Remove the cloud eggs from the oven and carefully place an egg yolk in each well.
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Return to the oven and bake for another 3-5 minutes, until the yolks are slightly runny (or cook longer for firmer yolks).
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Remove from the oven and top with sautéed mushrooms and a light drizzle of truffle oil.
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Garnish with fresh chives and extra Parmesan if desired.
Nutrition Facts
Servings: 2 ServingCalories:210kcalTotal Fat:16gSaturated Fat: 7gTotal Carbohydrate:3gDietary Fiber: 1gSugars: 1gProtein:13g
Note
Substitutions & Variations
- Mushroom Swap: No chanterelles? Try shiitake, cremini, or oyster mushrooms for a different texture and flavor.
- Cheese Options: Swap Parmesan for Gruyère, goat cheese, or feta for a different take on the dish.
- Dairy-Free Option: Use ghee or olive oil instead of butter and skip the cheese.
- Extra Protein: Serve alongside crispy bacon or smoked salmon for a well-rounded meal.
This is one of those dishes that makes us remember why we love keto cooking. It’s light yet satisfying, full of deep umami flavor, and has just the right touch of indulgence to make any morning feel special. Whether we’re serving this for a lazy weekend brunch or a quick weekday breakfast, it never disappoints.
