Cloud Eggs with Asiago Cheese & Chives
4 large eggs * 3 oz Asiago cheese, finely grated, divided * 3 tbsp fresh chives, finely chopped, divided * salt and black pepper, to taste
Place the oven rack in the center position. Preheat the oven to 450 degrees f. Line a large, rimmed baking sheet with parchment paper. Crack and separate eggs, placing the whites in a large mixing bowl and reserving the yolks in another bowl. For best results, reserve the egg yolks in small, individual dishes rather than in one larger bowl. Season the egg whites with salt and pepper, to taste. Use a hand mixer or immersion blender to beat the egg whites until stiff peaks form. Scrape the sides of the bowl with a spatula while blending to incorporate all of the egg white. Gently fold in 2/3 of the Asiago cheese and chives into the bowl, being careful not to deflate the egg whites in the process. Spoon the whipped egg white mixture onto the prepared baking sheet into four piles, leaving plenty of room between each mound. With the back of a spoon, create an indent in the center of each mound. Place the baking sheet into the oven and bake for 3 minutes. After 3 minutes, remove the baking sheet from the oven and transfer the reserved yolks into the indent of each mount. Sprinkle each mound with half of the remaining cheese and fresh chives and return to oven and bake another 3 minutes or until yolks are set and egg whites are golden brown. Remove the egg clouds from the oven. Sprinkle the cloud eggs with remaining cheese and chives and serve immediately. Enjoy!