Ingredients
Directions
Preheat the oven to 375ºF.
While the oven is heating, separate the eggs, placing each of the yolks into small bowls, being careful to keep the yolks intact.
Place the egg whites in the bowl of stand mixer with the whisk attachment and whisk on high until soft peaks are reached.
Line a baking sheet with parchment paper and lightly spray with pan release.
Spoon the whites into 4 even piles on the prepared baking sheet, making a small well in each.
Bake the egg whites for about 7 minutes or until just set. Sprinkle the cheese and ham over the top of each, then slide one egg yolk into each of the meringues.
Bake another 2 minutes, or until the egg yolk just begins to set but is still runny.
Toast the bread and spread with a generous amount of butter.
Serve each cloud egg on top of a slice of buttered toast.
