Cloud Eggs

Recipe by Just a Taste; Original Recipe Link here: 
Prep: 5 minutes
Cook: 10 minutes
Yield: 4 servings

Ingredients:
8 large eggs
Toast, for serving
Chopped fresh chives, for garnishing

Directions:

Preheat the oven to 450°F and line a baking sheet with a Silpat baking mat or parchment
paper.

Separate the egg yolks and egg whites so that all of the egg whites are in one bowl and
the egg yolks remain in their shells.

Add salt, pepper and any other preferred mix-ins (such as grated Parmesan cheese) to the bowl with the egg whites and whip them with a handheld beater until stiff peaks form. (Alternately, you can use a stand mixer fitted with the whisk attachment.)

Transfer spoonfuls of the fluffed egg whites onto the prepared baking sheet, shaping them
into mounds with wells in the centers of each mound. Bake the egg whites for 2 minutes then remove them from the oven and carefully transfer an egg yolk into each well. Return the baking sheet to the oven and bake the eggs for an additional 4 to 6 minutes or until the yolks reach your desired doneness.

Remove the eggs from the oven, transfer them onto toast, garnish with chives and serve immediately.