Wake up to happy clouds of light, fluffy egg whites filled with a perfectly runny yolk center.
- 4 large eggs
- 2 tablespoons thinly sliced chives
- 4 slices bacon, cooked until crisp
- Sliced bread, toasted and buttered
- Preheat oven to 425 degrees. Line a rimmed sheet tray with parchment paper.
- Separate egg yolks from whites. Add whites to a large bowl and yolks to individual ramekins.