Prep time: 15 min
Total time: 20 min
2 large eggs
salt and pepper, to taste
toast, for serving
Preheat your oven to 350F and line a baking sheet with parchment paper.
Separate the eggs, making sure all of the whites are in a small bowl and the yolks are in a separate small bowl.
Using an electric mixer on low speed, in a deep metal or glass bowl, whisk the egg whites until stiff peaks form, about 2-3 minutes. If doing it by hand, use a metal whisk.
Once the egg whites have a meringue-like consistency, scoop it onto a baking sheet, forming 2 small mounds. Make a well in the middle of each (this is where the yolk will eventually sit).
Bake the whites until they're just beginning to brown, approximately 6 minutes.
Remove the baking sheet from the oven and carefully slide each egg yolk into the well of each egg white cloud. Return the baking sheet to the oven and bake for an additional 3-4 minutes, or until the edges of the yolk start to set but are still runny.
Season it with salt and pepper and serve on their own or on top of toast, with rice or a salad. Garnish with toasted sesame seeds (optional) and enjoy!
Note: you can add cheese or veggies or even ham into the egg white peaks and fold in before placing the mounds into the oven.