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Preheat the oven to 425°F.
Separate your eggs, put the egg whites in a large dry bowl. Carefully place the egg yolks in another bowl (you want don’t want the yolks to pop).
Use a hand mixer (or stand mixer) to whip your egg whites until stiff peaks form.
Add the cheese, ham, and spices and gently fold into the egg whites.
On a baking tray lined with parchment paper or a silicone mat, spray the paper with non-stick oil. Separate the egg white mixture into 6 equal portions on the pan then use a spoon to create a little well in the middle. You’ll add the yolk to this later.
Bake the egg whites for 4 minutes and pull the pan out of the oven.
Carefully transfer yolks into each well. Return pan to the oven for another 4-5 minutes.
Once the cloud eggs are lightly browned, the yolks should still be runny.
Garnish cloud eggs with some flake salt and dried chives (optional).