A French breakfast dish built on whole ingredients.

Servings: 2
Active time: 15 min
Total time: 20 min

Organic sourcing

Eggs and bread should be sourced organic if possible, as eggs are often impacted by farming practices and bread can contain residues from conventional wheat production.

Ingredients

• 4 large eggs
• 2 slices good-quality bread
• 1 tbsp extra-virgin olive oil
• to taste sea salt
• to taste freshly ground black pepper
• 1 tbsp grated Parmesan cheese
• 1 tbsp chives, chopped

Method

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Separate the egg whites and yolks, being careful not to break the yolks. Place the yolks in individual small bowls.
3. In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
4. Gently fold in the Parmesan cheese into the egg whites.
5. Spoon the egg whites onto the baking sheet, creating two mounds. Use a spoon to make shallow indentations in the centers.
6. Bake the egg whites for about 3 minutes, until slightly firm.
7. Carefully place an egg yolk into each indentation and season with sea salt and black pepper.
8. Bake for another 3 minutes, until the yolks are set but still soft.
9. While the eggs are in the oven, toast the bread slices until golden brown.
10. Drizzle the toast with olive oil, then serve each with a cloud egg on top, garnished with chopped chives.

Notes

• For extra flavor, add a pinch of paprika to the egg whites before baking.
• Whole wheat or sourdough bread works well for toast.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.