Bacon & Scallion Cloud Eggs

4 large eggs, yolks and whites separated

1/4 teaspoon coarse kosher salt

1/4 cup finely grated Parmesan cheese

1 scallion finely chopped

1 piece crispy bacon chopped into small pieces

1/4 teaspoon fresh thyme leaves

Ground black pepper to taste

Preheat oven to 450°F. Line a baking sheet with parchment paper. Lightly coat with Pompeian Organic Robust Extra Virgin Olive Oil Spray.
Separate the egg whites from the yolks, placing each yolk in an individual small bowl. Beat all of the egg whites and salt in a mixing bowl with an electric mixer on high speed until stiff. Gently fold Parmesan, scallions, and bacon pieces into the beaten whites with a rubber spatula. Make 4 mounds of the egg mixture on the prepared baking sheet. Make a well in the middle of each mound with the back of a spoon.
Bake the egg whites until they start to turn golden, about 3 minutes. Remove from the oven. If the well has filled in during baking, use the spoon to recreate it. Gently slip a yolk into each well. Bake until the yolks are cooked but still runny, 3 to 5 minutes more.
Sprinkle with thyme and pepper. Season with salt to taste and serve immediately.