Separate the yolk from the white. If you are making several egg clouds put all the egg whites in one bowl, but keep the egg yolks in their own bowl, glass or cup.
Put the egg white in a bowl and whisk for 2 to 3 minutes until stiff peaks form.
While whisking you want to lightly toast some bread. The reason to do this, is that if the toast is not lightly cooked first, the top of the bread under the egg won't toast. I just used a slice of fairly ordinary wholemeal bread.
Place the toast on a cooking tray. Spread the egg white over the bread.
Form a little hollow in the middle for the egg yolk.
Put the egg yolk in the hollow.
Bake in at 180 degrees Celsius. This takes about 8-14 minutes. You do need to keep a watch on the eggs to make sure that they are not over cooked. I like to cook them until the the white has a nice golden sheen and the eggs are partly solid. This takes about 10-12 minutes. If you want runny yolks, then they will be cooked in around 8 minutes. Meanwhile if you want hard yolks, it takes about 14 minutes.
If you break the egg yokes, you can still use them in this recipe.
You can put the broken yolk into the hollow. But make sure there is a layer of egg white between the toast and the yolk.
At the back of the first photo I served the egg clouds with baked cheesy tomato (half a tomato, sprinkle with cheddar cheese and black pepper) which I cooked alongside the egg clouds.
If you want to add a little more flavour to your egg cloud, you can try some Parmesan cheese, chives, a touch of lemon juice or even some bacon.