> 4 large eggs
> 1/4 cup grated Parmesan cheese
> 1 tbsp chopped fresh herbs, such as parsley, thyme, or chives
Preheat oven to 350°F. Line a baking sheet with parchment. Into 2 medium bowls, separate the whites and yolks of the eggs, keeping yolks intact.
With a hand mixer, beat the egg whites and a pinch of salt on medium-high speed until stiff peaks form. Gently fold in the Parmesan and herbs. Spoon egg whites onto the baking sheet, creating 4 mounds, spaced at least 2 inches apart. With the back of a spoon, make a well in the center of each mound. Bake 3 min.
Remove whites from oven and slide 1 yolk into each well. Bake 4 min., until whites are golden and yolks begin to set.