Cloud eggs

• large eggs↗2
• chives2 tbsp tbsp

  chopped

• green onion↗2

  thinly sliced

• wholegrain toast

  or gluten‑free alternative, for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 230 °C/210 °C with convection/gas 8. Separate the egg whites from the yolks. Transfer the whites to a large clean bowl and whisk with an electric whisk until they become airy and fluffy.

2. 2

   Gently fold in 1½ tbsp of chives and the green onion. Line a baking tray with parchment paper, then place the whites in two mounds. Using the back of a spoon, make an indentation in the center of each. Bake for 8‑10 minutes until set and lightly golden. Carefully place a yolk into the center of each white mound and return to the oven for another 2‑3 minutes, or until the yolk is just slightly set. Serve sprinkled with the remaining chives. Eat on toast, or simply on its own.