# What You'll Need:
→ Eggs
01 - Large eggs — 2, whites and yolks separated (reserve yolks whole)
→ Seasonings
02 - Fine sea salt — 1/8 teaspoon
03 - Freshly ground black pepper — 1/8 teaspoon
→ Optional additions
04 - Finely grated Parmesan or cheddar — 2 tablespoons (optional)
05 - Fresh chives or flat-leaf parsley, finely chopped — 1 tablespoon (optional)
# Directions:
01 - Preheat the oven to 450°F and line a baking sheet with parchment paper; have a spoon and two small bowls ready for the yolks.
02 - Carefully separate the whites from the yolks, placing the whites in a clean, dry mixing bowl and each yolk into its own small bowl to keep them whole.
03 - Using an electric mixer (or vigorous whisking), beat the egg whites on high until stiff peaks form and the meringue holds shape.
04 - Gently fold the salt and pepper into the whipped whites; if using, fold in the grated cheese and/or chopped herbs with light strokes to keep the mixture airy.
05 - Spoon the whipped whites onto the prepared sheet in two equal mounds, then use the back of a spoon to create a deep well in the center of each mound for the yolk.
06 - Bake the whites for 3 minutes until lightly set and just beginning to color.
07 - Carefully place one reserved yolk into the well of each white mound, return to the oven, and bake 3 to 5 minutes more until the yolk is just set to your liking (shorter for runny yolk).
08 - Remove from the oven, garnish with additional herbs if desired, and serve immediately—excellent on toast or alongside a fresh salad.
