CLOUD EGGS ON TOAST
4 slices of bread
1 small handful of finely grated cheese (cheddar, parmesan, emmental, whichever you prefer)
1 pinch salt and freshly ground black pepper
Heat the oven to 190°C.
Separate the eggs, keeping the yolks whole, and whisk the egg whites into stiff peaks.
Lightly toast the bread, then put the slices on a baking tray. Spread three-quarters of the egg white on to the semi-toasted bread.
Make a small well in the egg white on each slice of bread, and pop in a yolk—one yolk per slice. Season each yolk with salt and pepper, then cover with the remaining egg white, making sure the yolk is sealed in.
Sprinkle a teaspoon of grated cheese over each, then bake in the oven for 8-10 minutes, or until the top is nicely golden. This should give you a nice, runny yolk. If you prefer a firmer yolk, give it a little longer. Serve at once.
~ enjoy ~