Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper.
Carefully separate the eggs, placing all four whites into a large clean bowl. Keep each yolk in its own small cup or ramekin so they stay intact.
Add a pinch of salt to the egg whites and beat with a hand mixer on high speed until stiff peaks form, about 2 to 3 minutes. The whites should be glossy and hold their shape when you lift the beaters.
Gently fold in the parmesan, garlic powder, most of the crumbled bacon (reserve about 2 tablespoons for topping), and half the chives. Use a spatula and fold carefully so you don't deflate the whites.
Spoon the mixture onto the prepared baking sheet in 4 large fluffy mounds, spacing them a few inches apart. Use the back of a spoon to create a deep well in the center of each cloud.
Bake for 3 minutes until the clouds are lightly golden on the surface. Remove the pan and gently slide one egg yolk into each well.
Return to the oven and bake for 3 to 4 more minutes, until the yolks are just barely set but still runny inside. Top with the reserved crumbled bacon and remaining chives and serve immediately.
