*2 eggs, separated, yolks must be intact
*Cheese of your choice, finely grated x 2 tablespoons (even parmesan cheese is ok)
*Salt x 1 pinch
*Optional: buttered and toasted sourdough and fresh herbs to serve
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-Preheat oven to 210 degrees celsius.
-Prepare an oven tray by lining it with baking paper.
-Carefully separate yolks from egg whites. Keeping yolks in separate shallow dishes may help keep them whole and intact until ready to use.
-Using a whisk or electric beaters, whisk eggs until firm peaks are formed.
-Add pinch of salt halfway through.
-When egg whites are ready, fold through finely grated cheese using a spatula or wooden spoon.
-Spoon mixture onto tray with baking paper, making two individual ‘clouds’ (similar to pavlova nests). The more eggs you use in the recipe, the more clouds you will have.
-Make an indentation on top of each cloud with the back of a spoon, something that will cradle the egg yolk later without it sliding off the cloud.
-Place egg white clouds into the oven and bake until they’re slightly golden (about 5 minutes).
-Remove from oven and carefully slide a yolk onto each cloud, then return to oven to bake for another 2 to 3 minutes (depending on how runny you want your yolk).
-Remove from oven when baked and using a spatula, lift each cloud onto a plate or onto a piece of thick cut toast. Serve with pepper and optional fresh herbs like chives or basil and slices of tomato.
