Preheat the oven to 450°F/230°C.
Line a baking sheet with parchment paper and set aside.
Take each egg and separate the white from the yolk. Each yolk needs to be placed in its own ramekin (you will need 4 small bowls). Combine the egg whites in a medium bowl. Using a hand mixer, beat the egg whites until stiff peaks form (add the salt just as peaks start to form.) Then gently fold the grated cheese into the egg whites to avoid deflating.
Using a large spoon, shape 4 mounds of the whipped egg whites on the parchment lined baking sheet, spacing 2” apart. With the back of the spoon make an indentation in the center to form a nest.
Bake on the center rack of the oven for 3 minutes. Remove from the oven and gently add an egg yolk into the center of each nest. Return to the oven and bake for another 4-5 minutes until the yolks are set.
Remove from the oven. Season with salt and pepper and garnish with chopped chives.
Serve along with your favorite breakfast sides and pastries.
Preheat the oven to 450°F/230°C.
Line a baking sheet with parchment paper and set aside.
Take each egg and separate the white from the yolk. Each yolk needs to be placed in its own ramekin (you will need 4 small bowls). Combine the egg whites in a medium bowl. Using a hand mixer, beat the egg whites until stiff peaks form (add the salt just as peaks start to form.) Then gently fold the grated cheese into the egg whites to avoid deflating.
Using a large spoon, shape 4 mounds of the whipped egg whites on the parchment lined baking sheet, spacing 2” apart. With the back of the spoon make an indentation in the center to form a nest.
Bake on the center rack of the oven for 3 minutes. Remove from the oven and gently add an egg yolk into the center of each nest. Return to the oven and bake for another 4-5 minutes until the yolks are set.
Remove from the oven. Season with salt and pepper and garnish with chopped chives.
Serve along with your favorite breakfast sides and pastries.
