Parmesan Egg Clouds. Sounds fancy, doesn't it? Like something straight out of a Michelin-starred brunch menu, but without the pretentiousness and the price tag. These bad boys are not only fun to whip up but are also the epitome of comfort food that doesn't leave you feeling like you've swallowed a bowling ball. And let me be clear, they're fluffier than a cloud in a cartoon, despite the picture I tried to take that made them look as flat as my singing voice. I went all out with the Parmesan - both grated and shredded because why not? The edges crisped up to perfection, making me fall head over heels for these eggy delights.

Now, let's talk ingredients because apparently, that's important or something. You'll need some eggs - four large ones, because size does matter here, folks. Parmesan cheese, and don't skimp on it, use both grated and shredded for that extra oomph. Bacon, because everything is better with bacon. Salt, red pepper flakes for a bit of a kick, and fresh basil to pretend we're being somewhat healthy.

The process is a bit like conducting a science experiment. First, you deal with the bacon - cook it, crumble it, set it aside. Then, crack those eggs like you're cracking a code, separating yolks from whites. You'll want to whip those whites into a frenzy, until they're stiff and can hold a shape, sort of like my hair in high humidity. Gently fold in the Parmesan, as if you're tucking the cheese into bed. Spoon these fluffy clouds onto a pan, bake, and then play a game of 'hide the yolk' by nestling it into the center. A sprinkle of this, a dash of that, and back into the oven they go. Once they're done, garnish with bacon and basil, because we're all about that aesthetic.

I'm not kidding when I say I'm obsessed with these Parmesan Egg Clouds. They're a game changer for serving a crowd, making you look like a culinary genius without breaking a sweat. So, go ahead, try them out and thank me later when you're basking in the glory of your brunch masterpiece.