There are many versions of this lovely and simple dish on the internet, so we played around with it and came up with our own version!
Preheat oven to 450 degrees. Line a sturdy, heat resistant cookie sheet with parchment paper.
Separate 4 eggs, being careful to keep yolks intact. Place egg whites in a large, preferably chilled, aluminum bowl. Add a pinch of salt and then beat the whites until stiff.
We used a hand mixer, starting on low speed and gradually increasing until peaks form.
Very gently, so that you do not deflate the whites, fold in 1/2 cup grated Gruyere cheese. You can also use Fontina or any cheese you like.
Form the egg whites into four separate mounds on the parchment paper with a small divet in the center, which forms the “nest” for the yolks.
Bake the egg whites for 3 minutes until set.
Place a yolk in the center of each mound and return to oven for 3 more minutes or until the whites are toasty brown.
Serve hot. We garnished with fresh chives and nasturtiums from The Manor’s herb garden.