4 small bowls
baking parchment paper
- 4 Eggs
- Parmesan Cheese Grated
- Salt to taste
- Pepper to taste
- Chives optional
- Chili Flakes optional
- 4 slices Bread toasted
- 1 tsp Olive Oil
Separate the egg whites from egg yolks, leaving the egg yolks in their shells or in small bowls (one bowl per yolk is the best option). Make sure you don’t break the yolks.
Add seasoning, parmesan, chili flakes and chopped chives (if using) to egg whites. Whip the whites until they are stiff. Spoon onto a baking tray lined with baking parchment (see Special Tip Below) paper forming 4 "clouds". With the back of your spoon create a dent in the center of each cloud and carefully place the egg yolk in.
Bake at 450F for 5 minutes or until the edges have turned golden brown and yokes are at your desired consistancy.
Serve with toast, beans, bacon, or any way you like!
1. Grease the baking parchment paper lightly. This will make it easier to remove the eggs after they have been baked.
2. You can completely omit chili flakes, chives, and seasoning if you like. You can season the eggs after they have been taken out from the oven.
Serving: 1g | Calories: 97kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 192mg | Sodium: 159mg | Vitamin A: 6IU | Calcium: 16mg | Iron: 4mg