Method

Preheat the oven to 220°C/200°C fan and line a baking sheet with greaseproof paper.

Place a medium frying pan on a medium heat. Squeeze the chorizo meat from its skin and add to the pan. Break the chorizo up with a wooden spoon and cook for 10 minutes or until the oil is released and the meat begins to crisp. Use a slotted spoon to remove the crispy chorizo from the pan, and place in a bowl lined with kitchen paper. Save the remaining oil in the pan and pop it back on to a medium heat, adding the sage leaves and fry until crunchy. Remove with a slotted spoon and leave aside on top of the chorizo.

Carefully separate the eggs, keeping the yolks in a small bowl and the whites in a large mixing bowl. Using an electric whisk, beat the whites into stiff peaks with a pinch of salt. Gently fold in the grated Parmesan and chopped chives. Spoon the egg whites onto a lined tray, shaping them into four equal sized rings with a hole in the centre big enough to just sit the golden yolk in.

Place the tray in the oven and bake for 3-4 minutes until the egg whites are just starting to turn brown. Removed the tray from the oven and carefully spoon the egg yolks into the centre of each cloud. Return to the oven for a further 3-4 minutes, until the yolk is just cooked to perfection. Remove the clouds from the oven and serve straight away with a sprinkling of chorizo, scattering of sage leaves and a crack of black pepper.