# Ingredients:
→ Eggs
01 - 2 large eggs, separated (whites in a clean bowl; yolks each kept whole in a small bowl)
→ Seasonings
02 - 1/8 teaspoon fine salt
03 - 1/8 teaspoon freshly ground black pepper
→ Optional additions
04 - 2 tablespoons finely grated Parmesan or cheddar cheese (optional)
05 - 1 tablespoon finely chopped chives or parsley (optional)
# Instructions:
01 - Preheat oven to 450°F and line a baking sheet with parchment paper.
02 - Crack eggs and separate whites from yolks, keeping yolks intact; place each yolk into its own small bowl and set aside. Transfer whites to a clean, dry mixing bowl.
03 - Using an electric mixer on high (or a sturdy whisk), beat the egg whites until they form stiff peaks and hold shape.
04 - Gently fold the salt and pepper into the whipped whites; if using, fold in the grated cheese and chopped herbs with light strokes to preserve volume.
05 - Spoon the whipped whites onto the prepared sheet into two mounds. With the back of the spoon create a well in the centre of each mound deep enough to hold a yolk.
06 - Bake the mounds for 3 minutes until the exterior sets and begins to colour lightly.
07 - Carefully transfer one yolk into each well, then return the tray to the oven and bake 3–5 minutes more until the whites are fully set and the yolks are just set but still slightly runny.
08 - Remove from oven and serve immediately, garnished with additional herbs if desired; present on toast or alongside a simple salad for contrast.
