Cloud eggs on buttered toast

Separate two large eggs by cracking each into a clean hand and letting the white drip between the fingers into a bowl; keep each yolk in a small bowl.

Add a few drops of vinegar and a pinch of salt to the whites and whisk by hand, not with an electric mixer, to relatively firm but not dry peaks that are still a little soft; do not over-whip.

Spoon two tall, not too wide, clouds onto a lightly buttered silpat-lined baking sheet and make a depression in the top of each.

Bake in the center of a 375 degree oven about 5 minutes, until just taking on a little color; do not overcook or they turn tough and dry.

Deepen the wells with a spoon if needed, slip in the yolks and bake about 3 more minutes, until the yolk surface glazes over but is still runny.

Set each cloud egg on generously buttered toast; finish with cayenne and coarse sea salt, minding the salt already in the whites.