This recipe for cloud eggs, centuries old, was developed in France, called Eggs in Snow, or Oeufs à la Neige. It's a showstopping brunch dish that is actually ridiculously easy to make.
You could add some chopped ham to the whites along with the Parmesan. The egg whites like to stick to the parchment, so remove carefully with a fish slice or spatula.
This is a fun way to make eggs differently. Some people think this may be a lot of work for just eggs, but it’s fairly simple! The great thing about this recipe is you can substitute many options in the egg whites. Fold in bacon crumbles, tomatoes, shredded cheese, etc for different combination flavors. - 05 Nov 2017 (Review from Allrecipes US | Canada)