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.
It wasnt as easy as it made it sound. The egg whites wouldnt fluff very well because of the salt, pepper, and Parmesan cheese. It took longer then 15 mins - 24 Dec 2018 (Review from Allrecipes US | Canada)
We didn’t like these. Maybe it was the texture? Won’t be making again. - 18 Nov 2018 (Review from Allrecipes US | Canada)
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)