Bake the bacon 5 minutes on low heat and discard the grease. Split the eggs.

Grease 4 small ramekins (diameter of 2-2.5 inches). Preheat the oven to 400 degrees.

Melt the butter in a pan, add the flour, followed by the milk in small increments. Stir until a smooth 'sauce' develops. Turn off the heat source and add egg yolks, cheese, bacon, chives, salt and pepper.

Beat the egg whites stiff and fold the cheese sauce into the egg whites. Fill the ramekins for two-third with the mixture and place them 15 minutes in the oven and decorate with parsley. Serve immediately.