Preheat oven to 450.

Crack and separate the egg whites into a bowl. Reserve the yolks in their shell.

Using a hand mixer, whip the eggs until frothy and creamy and the mixture has more than doubled in size. This will take 2-3 minutes. You want stiff peaks to form.

Gently fold in the cheese and dried thyme. Parmigiano cheese can be salty, so use your best judgement on whether you'd like to add in any salt. 

Portion the meringue mixture into 4 rounds. Gently press down in center to make a small indentation for the yolk.

Pick up the egg shell with the yolk, and dump into the indentation.

Bake for 4-7 minutes, depending on how runny you'd like your egg yolks. 6-7 minutes will result in a more firm, hard cooked yolk. 

Using a spatula, removed cooked low carb egg toast and place on a plate. Enjoy!