Isn’t this just a lovely idea! They’re a few versions of this floating around (pun intended) and its origins can be traced back to a French cookbook for children from 1963. It makes a perfect afternoon snack or a really fun breakfast for a child. Serve with some avocado to make it more of a substantial meal or serve it as is – a perfect little egg.

Egg on a cloud


  • 2 - Eggs, separated
  • 1tbsp - Chives, finely chopped
  • 1tbsp - Parmesan, finely grated
  • Chilli flakes & lime zest, to serve


  1. Preheat the oven to 200 degrees Celsius.
  2. Beat the eggs whites until they form stiff peaks.
  3. Gently fold through the chives and the parmesan.
  4. On an oven tray lined with baking paper carefully divide the egg whites into two mounds and make an indent in each centre with the back of a spoon.
  5. Place in the oven for three minutes (or until the edges start to brown).
  6. Remove and tip the egg yolk gently into the centre.
  7. Place back in the oven for three to five minutes (in our oven three minutes gave a very runny yolk so leave a little longer if you prefer it harder).
  8. Sprinkle with chilli flakes and lime zest before eating straight away!