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Separate egg yolks and whites, putting the whites in one large metal bowl and the yolks in the broken shells or 4 separate bowls

In a metal mixing bowl, whip the whites until stiff peaks form

Carefully fold in the cheese, chives and bacon

Line a baking sheet with grease proof paper and spoon 4 mounds of whipped egg whites

Make a deep well in the centre of each with the back of a spoon

Bake at 230 degrees C for 3 minutes and remove from oven

Add one yolk to each well and season with pepper

Return to oven and bake until yolks set, about 2-3 minutes for a soft egg yolk

Serve with a side of fresh spinach and extra bacon (if mum is felling in the mood!) You can also top with hollandaise or serve on the side.