1Separate four large eggs, putting the egg whites in one bowl and the yolks in another, ensuring no yolk gets into the egg whites.
2Blend the egg whites on high until they are light, fluffy, white, and stiff peaks form.
3On a parchment-lined pan, scoop the fluffy egg whites to create four "clouds" and make a well in the center of each.
4Place one egg yolk into the center of each well.
5Sprinkle with salt and pepper to taste.
6Bake the eggs at 350°F for 15 minutes.
7While the eggs are baking, combine two tablespoons of butter, one tablespoon of honey, one tablespoon of minced garlic, and about one tablespoon of chili oil in a microwaveable safe bowl to make the hot chili butter sauce.
8Microwave the sauce for 30 seconds until the butter is melted and mix well until combined.
9Once the eggs are done baking, drizzle the hot sauce over the eggs and serve.