Pin It I discovered this dish by accident on a Sunday morning when I was trying to impress someone with breakfast. My whisk got a little too enthusiastic with some egg whites, and suddenly I had these impossibly fluffy clouds on a baking sheet. Instead of scrapping it, I thought: why not bake them? That small moment of kitchen chaos turned into something that looked like it belonged in a fancy brunch spot, not my humble kitchen.
Last summer, I made this for a friend who showed up unannounced around breakfast time. She watched the whole process—from the moment those egg whites hit the mixer until the golden clouds came out of the oven—and her face when I placed that avocado rose on top is something I still think about. Food that makes people stop talking is the best kind of food.
Ingredients
- Eggs: Four large ones separated is non-negotiable here; the whites need room to expand into those clouds, and room-temperature eggs whip up faster and fuller than cold ones.
- Sourdough bread: Two thick slices give you a sturdy base that won't collapse under the weight of the cloud, and the tang complements the richness beautifully.
- Avocado: One ripe one is the key—too hard and it won't slice thin enough for roses, too soft and it becomes mush.
- Honey: Two teaspoons is just enough to drizzle without making the whole thing sweet; it's there as a whisper, not a shout.
- Microgreens: A small handful adds a peppery bite and the freshness cuts through all that richness.
- Flaky sea salt and black pepper: Season generously after assembly; the salt won't dissolve into the whites like table salt would, giving you those little flavor bursts.
- Lemon juice: Optional but honestly essential if you're not eating this the second it's plated—avocado darkens fast.
- Olive oil: For brushing, this adds a subtle richness that butter would overshadow.
Instructions
- Heat your oven and prepare:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper. This temperature is high enough to set the whites without scrambling the yolks later.
- Toast the bread:
- Give those sourdough slices a light toast or brush them with olive oil and bake for 3 to 4 minutes until they're golden but still have some give. Set them aside on a plate where they'll stay warm.
- Separate with care:
- Place egg whites in one large, completely clean bowl—any speck of yolk or oil will sabotage the whole thing. Put each yolk in its own small bowl so you can slide them in one at a time later.
- Whisk until clouds form:
- Using an electric mixer, beat the whites until stiff peaks form; they should look glossy and hold their shape when you lift the beaters. This takes about 3 to 4 minutes and is the magic moment where everything becomes possible.
- Make two fluffy mounds:
- Gently spoon the beaten whites onto the parchment in two separate mounds, making a small well in the center of each with the back of a spoon. Don't overwork them or you'll deflate all that air you just whipped in.
- First bake:
- Bake for 3 minutes until the whites start to set and turn pale golden. They should still look soft on the outside.
- Slide in the yolks:
- Open the oven carefully, and gently slide one yolk into the center well of each cloud. The heat will immediately start cooking the edges while the center stays silky.
- Second bake:
- Return to the oven for 3 to 4 minutes more until the whites are golden and the yolks feel just set when you gently press them. Timing here is everything—underbaked feels runny, overbaked loses that creamy yolk center.
- Create avocado roses:
- While that's happening, halve your avocado lengthwise, twist to separate, and scoop out the pit with a spoon. Peel away the skin and thinly slice each half lengthwise, then fan the slices slightly and gently roll them into a rose shape. A light brush of lemon juice keeps them from browning.
- Assemble and serve:
- Place each cloud egg onto a slice of toast, top with an avocado rose, drizzle with honey, and scatter a generous handful of microgreens across the top. Finish with flaky sea salt and freshly ground black pepper, then eat it immediately while everything is still warm and the textures are at their peak.
Pin It There's something almost meditative about whisking egg whites—watching them transform from clear liquid into something that holds itself up, that becomes almost cloud-like. It reminds me that breakfast can be as intentional and beautiful as any other meal, and that sometimes the simplest ingredients, treated with care, become something worth talking about.
The Art of the Avocado Rose
The avocado rose is more about confidence than technique. The first time I tried it, I was so careful that the slices broke apart. Now I know that avocados want to be handled with a light hand and a gentle roll—they're more forgiving than you think. Practice on an extra avocado if you're nervous; once you do it twice, your hands remember the motion and it becomes second nature.
Timing and Temperature
This dish lives and dies by timing. The egg whites need to set without the yolks cooking through, the toast needs to stay warm but not dried out, and the avocado needs to stay fresh and vibrant. Setting a phone timer for each phase takes the guesswork out and lets you focus on the assembly, which is really the fun part.
Variations and Personal Touches
This recipe is a canvas. I've made it with chili flakes for heat, with dukkah for earthiness, with hot honey for a sweet and spicy contrast. One time I swapped the honey for a really good olive oil and fresh lemon zest, and it tasted like summer. The structure stays the same, but what you layer on top makes it feel new every time.
- Sprinkle dukkah, chili flakes, or everything bagel seasoning over the finished dish for extra flavor and texture.
- Use gluten-free bread if you need to, or try rye or pumpernickel for a darker, earthier base.
- If you're out of honey, hot honey, herbed olive oil, or even a drizzle of good balsamic work beautifully.
Pin It Cloud Toast 2.0 is proof that breakfast can be both effortless and extraordinary. Make it when you want to feel like you're doing something special, even if it's just for yourself on a quiet morning.
Recipe Questions & Answers
- → How do I achieve stiff peaks for the egg whites?
Use clean, dry bowls and beat the egg whites with a mixer until they form stiff, glossy peaks that hold their shape to ensure the fluffiest texture.
- → What bread works best for this dish?
Thick slices of sourdough bread provide a sturdy, tangy base that holds the baked egg whites and toppings without becoming soggy.
- → Can I prepare the avocado roses ahead of time?
Avocado roses are best made fresh but brushing slices lightly with lemon juice helps prevent browning if prepared shortly before serving.
- → How long should I bake the egg whites and yolks?
Bake the whipped egg whites for about 3 minutes first, then add the yolks and continue baking for an additional 3–4 minutes until set and golden.
- → What are some good garnish options to enhance flavor?
Fresh microgreens add vibrancy, a drizzle of honey lends sweetness, and a sprinkle of flaky sea salt with black pepper balances the flavors beautifully.