Separate the egg whites from egg yolks, leaving the egg yolks in their shells or in small bowls (one bowl per yolk is the best option). Make sure you don’t break the yolks. Season the egg whites with salt and pepper.
Whip the whites with an electric mixer (preferred) or by hand using a whisk until they are stiff. Lightly grease a parchment paper-lined baking sheet with non-stick spray, spoon the egg whites onto the baking sheet to form individual “clouds”. With the back of your spoon create a dent in the center of each cloud and carefully place an egg yolk into the center.
Bake for about 6 minutes until the edges have turned golden brown. At the same time lightly toast the bread and melt the cheese on it.
In the meantime, in a non-stick pan over medium heat, brown the chicken sausage on both sides.
Place the cloud eggs on the bread. Garnish with chives and red pepper flakes (if using). Serve with apple and chicken sausage.