Fairburn's Cloud Eggs

BY RACHEL GREEN

INGREDIENTS
• 4 large Fairburn’s eggs
• 50g freshly grated Parmesan
• 75g chopped ham, bacon or pancetta
• Sea salt and black pepper

TO SERVE
• Roasted vine tomatoes
• Cooked chopped spinach
• Preheat oven to 200c/400f/Gas 6
• Line a large baking sheet with parchment paper

METHOD
Separate the egg whites and egg yolks, placing the egg whites in a large bowl
and the yolks in a small bowl.

Season the egg whites with sea salt and black pepper and using a whisk or a
hand mixer, beat the egg whites until stiff peaks form. Gently fold in the Parmesan
with the ham, bacon or pancetta. Create 4 mounds of egg whites on the prepared
baking sheet and make an indent in the centres of each to look like nests.

Bake until slightly golden, about 3 minutes.

Gently spoon out each egg yolk and place it in the centre of each egg white
cloud, drizzle the yolks with olive oil and season the yolk with sea salt and black
pepper. Bake until the yolks are just set, about 3 minutes.

Serve with roasted vine tomatoes and cooked spinach.