Cloud Bread Breakfast Clouds (Printable View)

Pillowy baked egg white clouds topped with creamy avocado slices and poached eggs. Gluten-free and high-protein.

# What You'll Need:

→ For the Cloud Bread

01 - 4 large eggs, separated
02 - 1/4 teaspoon cream of tartar
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/4 cup shredded Parmesan cheese (optional)

→ For the Topping

06 - 2 ripe avocados, sliced
07 - 4 large eggs (for poaching)
08 - 1 tablespoon white vinegar (for poaching water)
09 - Salt and pepper, to taste
10 - Fresh chives, chopped (optional, for garnish)
11 - Red pepper flakes (optional)

# How to Make It:

01 - Preheat your oven to 350°F and line a baking sheet with parchment paper.
02 - Separate the 4 eggs, placing whites in one large, clean bowl and yolks in separate small bowls.
03 - Add cream of tartar and a pinch of salt to the egg whites. Using an electric mixer, beat the whites until stiff peaks form.
04 - Gently fold in black pepper and Parmesan cheese (if using).
05 - Spoon the whipped egg whites onto the prepared baking sheet in 4 mounds. Use the back of a spoon to create a small well in the center of each mound.
06 - Bake for 5 minutes, then carefully add one yolk into each well. Return to oven and bake for another 4-5 minutes, or until the whites are set and lightly golden.
07 - Meanwhile, bring a saucepan of water to a gentle simmer. Add vinegar.
08 - Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
09 - Top each cloud bread with avocado slices and a poached egg. Season with salt, pepper, and optional garnishes.

# Expert Tips:

01 -
  • These protein-packed clouds will keep you satisfied until lunch without that heavy feeling you get from traditional bread breakfasts.
  • The combination of runny poached egg yolk with creamy avocado creates this magical sauce that makes every bite absolutely luxurious.
02 -
  • I once tried to rush the egg white whipping process and ended up with flat, pancake-like clouds instead of puffy ones the texture difference is absolutely worth the extra minute of beating.
  • Adding the vinegar to your poaching water isnt just an old wives tale it actually helps the whites set quickly around the yolk and prevents those ghostly wisps of egg white in the water.
03 -
  • Room temperature egg whites whip up to nearly triple the volume of cold ones, so leave your eggs out for 30 minutes before separating for the fluffiest clouds.
  • The slight indentation you create in each cloud should be deep enough to hold the yolk but not so deep that it breaks through to the parchment paper.
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