- A handful of fresh chives, chopped
- 2 eggs
- 2-4 slices of bacon
- 1-2 tsp finely grated Parmesan
- A few cherry tomatoes, optional
- Salt and black pepper
- Crusty bread, to serve
Preheat the oven to 210°C.
Separate the eggs carefully, placing the egg whites into one large bowl, and each egg yolk into its own small bowl or ramekin.
Beat the egg whites and a pinch of salt until stiff peaks form. Fold in the chopped chives.
Add the bacon to a skillet and fry gently.
Distribute the egg whites in two small mounds on top of the bacon slices. Using a tablespoon, make a deep well in the centre of each mound and sprinkle with Parmesan.
Add cherry tomatoes to the pan. Place the skillet in the preheated oven and bake for 5-6 minutes. Carefully slide the egg yolks into each well and bake for another 3-4 minutes.
Season with pepper and serve on crusty bread.