This impressive dish is easier than it looks!
Freshly ground black pepper
Freshly chopped chives, for garnish
- Preheat oven to 450° and grease a large baking sheet with cooking spray. Separate egg whites and yolks, placing egg whites in a large bowl and yolks in a small bowl. Using a whisk or hand mixer, beat egg whites until stiff peaks form, 3 minutes. Gently fold in Parmesan and ham and season with salt and pepper.
- Spoon 8 mounds of egg whites onto prepared baking sheet and indent centers to form nests. Bake until lightly golden, about 3 minutes.
- Carefully spoon an egg yolk into center of each nest and season with salt and pepper. Bake until yolks are just set, about 3 minutes more.
- Garnish with chives before serving.
Our favorite way to SEPARATE EGGS is by simply cracking the egg and separating the yolk back and forth, but you can also use the water bottle hack: Crack an egg into a bowl and use an empty plastic bottle to suction the yolk inside. (It’s kinda crazy how well it works.)