I whipped the egg whites with salt & pepper, using my battery-operated whisk (to spare the strain on my arm), spooned it onto some whole-wheat toast and plopped the egg yolk in the middle before sticking it in the oven for a few minutes.
In addition, I also made my brunch standard of spinach sauteed with (turkey) bacon, mushrooms, onions and garlic. It rounds out my meal a bit by adding a bit of veggie.
My eggs don’t look nearly as fluffy as the example I followed… my theory is because I didn’t hand-whip the whites. Regardless, the dish definitely had a unique texture and flavor that I hadn’t had for breakfast before. A very nice change from the standard egg and bacon meal!