Thai-Style Baked Egg Nests

Heat oven to 375°F. Line a baking sheet with parchment.

Separate eggs carefully — you want perfect yolks. Beat whites until they hold stiff peaks. (Clean bowl, clean whisk. Any fat will ruin your whites.)

Spread beaten whites around the edges of each bread slice, creating raised borders like little walls.

Gently nestle one yolk in the center of each white nest. The whites should hold it in place.

Bake 8-10 minutes until whites are golden and yolks are just set but still jammy. (Watch closely — overcooked yolks are a crime.)

Season immediately with salt and white pepper. Serve with sriracha on the side.