Impress kids and adults alike with these fluffy, baked breakfast eggs — as light as a meringue and full of flavour. There is no limit to the kinds of ingredients you can introduce to the egg whites. Try chopped olives and sundried tomatoes for a Mediterranean twist.
Makes: 4 serves
Takes: 10 minutes to prepare; 5 minutes to bake
4 eggs, separated
1⁄4 cup freshly grated Parmesan
1⁄4 cup chopped chives
1⁄4 cup bacon, diced and fried
salt and freshly ground black pepper small handful parsley to serve
Method: Preheat your oven to 220°C. Line a baking tray with baking paper. Separate the eggs, putting egg whites in one large bowl and yolks in four individual small bowls. Whip the whites until stiff peaks form. Fold in the Parmesan, chives and bacon. Spoon four mounds of egg white mixture onto the lined tray and make a deep well in the centre of each mound. Bake for 3 minutes, then add a yolk to each well. Season with salt and pepper. Bake until the yolks are just set, 2–3 minutes. Scatter over parsley and serve with well- buttered toast (gluten-free if you prefer).