Egg Cloud On Parmesan Crisp

Line two baking sheets with parchment paper. Lightly oil parchment.

On one baking sheet, using a four-inch ring mold, make four thin circular layers of Parmesan cheese.

Bake at 375° F for five minutes or until cheese has crisped. Set aside to cool.

Carefully separate eggs, putting whites into a stainless steel bowl and yolk in a separate bowl.

Whip whites and salt until stiff peaks form.

Divide whipped egg whites into four mounds on the other prepared baking sheet. Using the back of a spoon, make an indentation large enough to hold one egg yolk in each mound. Bake egg whites at 400° F until set and light brown. Remove from oven.

Add one yolk to each egg white indentation and spoon ¼ teaspoon oil over each yolk. Return pan to oven for a 4 to 5 minutes until yolk is slightly thickened but not hard.

Combine all ingredients, except basil in saucepan and bring to a low simmer.

Simmer for 30 minutes or until all the liquid evaporates and a fairly thick mixture is left.

Remove from heat.