Ingredients

· 8 large eggs

· 1 cup freshly grated Parmesan

· ½ lb cold cuts, chopped

· Salt

· Freshly ground black pepper

· Freshly chopped chives, for garnish

Method

Preheat oven to 450°C 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, approximately three minutes. Gently fold in Parmesan and the cold cuts and season with salt and pepper.

Spoon eight mounds of egg whites onto prepared baking sheet and indent centers to form nests. Bake until lightly golden, about three minutes.

Carefully spoon an egg yolk into center of each nest and season with salt and pepper. Bake until yolks are just set, about three minutes more.

Garnish with chives before serving.