Preparation

This recipe requires a tiny bit of effort, but it rewards you with something that feels special—the kind of breakfast that turns a regular morning into an occasion. Plus, you get to play with a stand mixer or whisk out your frustrations by hand.

Instructions

1. Preheat oven to 400°F. Line a small baking sheet with parchment paper.
2. Separate your eggs carefully, placing whites in a medium bowl (save yolks in their shell halves or small bowls).
3. Beat egg whites with a pinch of salt using a hand mixer or whisk until stiff peaks form (3-4 minutes).
4. Gently fold in Parmesan and chives, being careful not to deflate the whites.
5. Spoon the whites into two cloud-like mounds on the parchment. Make a small well in the center of each.
6. Bake for 3 minutes, then carefully slide a yolk into each well. Season with salt and pepper.
7. Return to oven for 3-4 minutes until yolks are just set but still runny.
8. Meanwhile, toast your bread, butter it, and rub with the cut side of garlic.
9. Transfer your cloud eggs onto the toast, sprinkle with everything bagel seasoning and microgreens.

Solo Morning Ritual: Make this on a weekend morning when you have nowhere to be. Photograph it if you want, but more importantly, savor the ridiculously fluffy texture and the moment of quiet creativity before your day begins.