• 1 farm fresh egg
• 1/8 cup grated Gruyer cheese
• a pinch of salt

Preheat the oven to 450 degrees with a rack in the middle of the oven.  Line a baking sheet with parchment paper.  Select a glass bowl (not plastic or medal) for the egg whites.  Be postive the bowl and the mixer beaters are dishwasher clean.

Separate the egg yolks and whites.  Place the whites into the squeaky clean glass bowl; and, place the yolks (one per dish) into small dishes or cups.  Make sure you have no yolk in the whites or they will not fluff up correctly.  If you allow your egg whites to rest for a few minutes at room temperature, they will have more fluff when whipped.

Add, the pinch of salt to the whites and beat the eggs until stiff peaks form.  From experience, start the mixer on low and gradually increase the speed!  All that egg white fluff is based upon whipping in tiny air bubbles and they will be rather fragile.  Fold in the cheese very gently. 

Create an egg white mound on the parchment paper; form the white to resemble a nest with a defined indention in the center.

Bake the whites at 450 degrees for 3 minutes.  Remove and place the individual egg yolks in the center of each nest.  Bake an additional 3 minutes or until the nest is golden brown and the yolk is gently set.

Serve immediately.  Enjoy!