- Preparation and cooking time
- Serves 2
Try these light-as-air eggs for breakfast, with scrambled 'cloud' egg whites, spring onions and chives surrounding a baked egg yolk. Serve on toast
- STEP 1
- STEP 2
Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.