Eggs In A Bacony Cloud

• 4 eggs, all whites in one bowl, each yolk in a separate bowl (try not to break yolks with over zealous whites extraction!)
• 2 bacon rashes, cooked and julienned
• handful parsley
• 1/4 cup grated raw milk cheddar
• Pinch salt, I love Maldon

1. Preheat oven to 450FrnFry bacon until crispy and set aside
2. Whisk egg whites and pinch salt until stiff peaks. Mix in bacon, cheese and parsley.rnSpoon mixture into four mounds on parchment lined baking dish, making a well in the centre of each.rnCook for 3min
3. Add a yolk to the well in the centre of each cloud.rnCook a further 3+min until whites are browning and yolks are no longer runny.rnServe and smile cos these are funny!
4. If you're feeling adventurous, add another egg yolk, 1tsp dijon mustard, 1tsp lemon juice,1/2 small clove garlic, 1/4 cup olive oil, sea salt and pepper into processor for quick aioli but if your egg yolks are still runny they can do just nicely :)

eggs, bacon, handful parsley, milk cheddar, salt

Taken from food52.com/recipes/30603-eggs-in-a-bacony-cloud (may not work)