Ingredients

• 120 g low fat ricotta cheese — none
• 2 large egg — separated into whites and yolks
• 60 g whole grain bread — 2 thin slices
• 60 g plain greek yogurt (2% or 5%) — none
• 5 ml olive oil — for brushing optional
• 5 g chives — finely sliced optional
• 1 g salt — fine
• 0.5 g black pepper — finely ground optional

Instructions

1. Preheat the oven to 190°C and line a small baking tray with baking paper. Lightly brush the paper with a little olive oil if using.
2. In a small bowl, whisk the ricotta, greek yogurt, half of the salt, and a pinch of pepper (if tolerated) until smooth and creamy.
3. Separate the eggs, placing whites in a clean bowl and yolks in two separate small cups. Whisk the egg whites with the remaining salt using a hand whisk or fork until very foamy and increased in volume (soft peaks; they should look like loose meringue).
4. Gently fold the foamy egg whites into the ricotta-yogurt mixture with a spatula, keeping as much air as possible so the mixture stays light.
5. Place the bread slices on the prepared tray. Divide the ricotta-egg mixture evenly over the two slices, mounding it slightly in the center of each to form a “cloud” and creating a shallow well in the middle with the back of a spoon.
6. Carefully slide one egg yolk into the well on each slice. Bake for 10–12 minutes, until the ricotta cloud is set and lightly puffed and the yolk is just set on the outside but still soft inside.
7. Remove from the oven, let stand 2–3 minutes to cool slightly, then sprinkle with chives if using. Cut each toast in half to create smaller, more manageable portions and serve warm.