Eggs in Clouds

Instructions

1. Prepare the oven
   Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Separate the eggs
   Carefully separate the eggs, placing the whites in a large, clean mixing bowl and the yolks in individual small bowls or cups. Make sure no yolk gets into the whites or they won't whip properly.
3. Whip the egg whites
   Add a pinch of cream of tartar to the egg whites if using. Beat the egg whites with an electric mixer on high speed until stiff peaks form, about 3 minutes. The whites should be firm enough that they don't slide when the bowl is tilted.
4. Fold in the flavorings
   Gently fold in the Parmesan cheese, chives, crumbled bacon (if using), garlic powder, onion powder, salt, and pepper with a rubber spatula. Be careful not to deflate the whites too much.
5. Form the clouds
   Spoon the egg white mixture into 4 equal mounds on the prepared baking sheet, spacing them apart. Use the back of a spoon to create a well in the center of each mound where the yolk will sit later.
6. Bake the egg white clouds
   Place the baking sheet with the egg white mounds in the preheated oven and bake for about 3 minutes, until they're just starting to turn golden but are still soft.
7. Add the yolks
   Carefully slip a yolk into the well of each cloud. Return to the oven and bake for an additional 3-4 minutes until the yolks are set but still runny (or longer if you prefer firmer yolks).
8. Serve immediately
   Remove from the oven and transfer to plates immediately. Garnish with additional fresh chives if desired. Serve with toast for dipping into the runny yolks. The eggs will deflate slightly as they cool, so enjoy them while they're hot!