Cloud Eggs with Bacon and Parmesan

01Method

1. 1

   Heat the oven to 220°C and cover a baking tray with parchment paper.

2. 2

   Carefully separate the whites from the yolks, keeping the yolks intact by leaving them in their shells or placing each in a small bowl to prevent cross-contamination if one breaks.

3. 3

   Pour the whites into a large bowl, add a pinch of salt, and whip with an electric mixer until stiff peaks form, approximately 2 minutes. Gently fold in the parmesan, bacon pieces, and the green parts of the spring onion.

4. 4

   Spoon four dollops of the egg white mixture onto the prepared tray, then use the back of the spoon to create a shallow well in the center of each mound.

5. 5

   Transfer the tray to the oven and bake for 3 minutes. Remove from the oven and carefully slide one yolk into each well. Return the tray to the oven and continue baking for another 3 minutes or until the yolks reach your desired doneness.

6. 6

   Season to taste with salt and pepper, then serve alongside the toasted baguette slices.