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.
These are so unique and have such a beautiful appearance and taste. One note of caution---the egg whites can easily over cook so I would stick to three minutes of baking the egg whites first even if they are not lightly brown yet, then add the egg yolks. The egg yolks will be slightly runny so if you are concerned about salmonella I would use pasteurized eggs. For the life of me I don't know why they don't just pasteurize all eggs to prevent problems as many people also like runny sunny side up eggs. - 11 Feb 2018 (Review from Allrecipes US | Canada)
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)