Cloud eggs ☁️🥚 PLUS avocado toast 🥑🍞

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Separate the egg yolks from the whites, placing the whites into a large bowl and setting the yolks aside. Using an electric mixer, whip the egg whites until stiff peaks are formed. 

To the whipped egg whites, carefully add salt & pepper, chives, sun-dried tomatoes, and parmesan cheese. Very carefully fold in the ingredients, so as to not deflate the whipped egg whites. 

To the lined baking sheet, pour the egg white mixture in two separate mounds, creating a small well in the middle. Carefully drop each egg yolk into each well. 

Bake for about 10 minutes, until the egg whites are set and slightly golden but the yolk is still runny. 

Add avocado slices to pieces of brioche toast, and then top with the cloud eggs. If using, drizzle hot honey on top. Enjoy!