TODAY’S RECIPE: Cloud eggs

PLATES of fluffy deliciousness. SERVES 2

Ingredients 2 large eggs 2 tbsp chives, chopped 2 spring onions, finely sliced Method

1 Heat oven to 230c/210c fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy.

2 Fold through 1 ½ tbsp of the chives and the spring onion. Line a baking sheet with nonstick parchment, then pile on egg whites in two mounds. Use back of a spoon to make a dip in centre of each one. Bake for eight to ten minutes until set and turning golden.

3 Gently tip egg yolk into centre of egg whites and return to oven for a further two to three minutes, or until yolk has just set. Serve sprinkled with remaining chives. Eat on toast or just as they come.