Separate egg yolk from egg white and place in separate bowls.
Beat egg whites with electric beater until stiff peaks form.
On a baking tray, lined with baking paper spoon half the egg white mixture into a round, cloud-like shape, leaving an indentation in the middle of the egg white cloud.
Place in 230-degree oven for 5 minutes.
Carefully place an egg yolk into the centre of each cloud egg, where the indentation was made.
Place back in oven for another minute, then remove and serve.
Place Cloud Eggs on toasted bagel halves and sprinkle with salt and pepper.
* To make Cloud Eggs Benedict: After beating the egg whites to stiff peaks, combine with a tablespoon of chopped chives and 2 tablespoons of chopped ham. Then continue to cook egg whites as above. Once cooked, place on tasted bagels and top with hollandaise sauce.
* To make Salmon & Cream Cheese Cloud Eggs: After beating the egg whites to stiff peaks, add 75g smoked salmon and a tablespoon of chopped chives and stir to combine. Then continue to cook egg whites as above. Spread cream cheese onto toasted bagel halves and top with rocket and Cloud Eggs.