• Preheat the oven to 450°F. Line a baking sheet with parchment paper or a Silpat.
• Separate the eggs, adding the egg whites to one bowl and keeping the yolks inside the shells for easy transferring.
• Add a pinch of salt and pepper to the egg whites then using a whisk (or a handheld beater or a stand mixer fitted with the whisk attachment), beat the egg whites until stiff peaks form. (See Kelly's Notes.)
• Spoon the egg whites into two mounds on the baking sheet then make a deep well inside each mound. Bake the egg whites for 2 minutes.
• Remove the baking sheet from the oven and place an egg yolk inside each well. Return the baking sheet to the oven and bake the eggs an additional 3 to 4 minutes or until the yolks have reached your desired doneness.
• Remove the eggs from the oven, top them with the fresh chives and serve them immediately atop your choice of buttered toast.

Kelly’s Notes:

• For a cheesy twist, fold 1/2 cup of finely shredded cheese into the egg whites after you’ve beaten them into stiff peaks. You can also add small diced ham or cooked, chopped bacon.
• It's important to whisk the egg whites until stiff peaks form so that they are firm enough to hold their shape on the baking sheet.
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