Cloud Toast Avocado Honey (Printable View)

Pillowy baked egg whites on sourdough, crowned with avocado roses, honey, and microgreens for a fresh breakfast.

# What You'll Need:

→ Eggs

01 - 4 large egg whites, separated from yolks
02 - 4 large egg yolks, separated

→ Bread

03 - 2 thick slices sourdough bread

→ Toppings

04 - 1 ripe avocado, peeled and sliced
05 - 2 teaspoons honey
06 - Small handful microgreens
07 - Flaky sea salt, to taste
08 - Freshly ground black pepper, to taste

→ Optional

09 - 1 teaspoon lemon juice (to prevent avocado browning)
10 - Olive oil, for brushing bread

# How to Make It:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Lightly toast sourdough slices or brush with olive oil and toast in the oven for 3 to 4 minutes, then set aside.
03 - Divide egg whites into a large clean bowl and place each yolk in separate small bowls.
04 - Using an electric mixer, beat egg whites until stiff peaks form.
05 - Spoon beaten egg whites into two fluffy mounds on the baking sheet, creating a shallow well in the center of each.
06 - Bake egg white mounds for 3 minutes at 425°F.
07 - Carefully place one yolk into each well and return to oven for 3 to 4 minutes until whites are golden and yolks are just set.
08 - Halve, pit, peel, and thinly slice avocado halves. Fan slices and gently roll into rose shapes, optionally brushing with lemon juice.
09 - Place each baked egg cloud on a slice of toast, top with an avocado rose, drizzle honey, and garnish with microgreens.
10 - Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It looks restaurant-quality but actually takes less time than scrambled eggs on a lazy Sunday.
  • The contrast between crispy toast, fluffy egg whites, and creamy avocado keeps every bite interesting.
  • It feels fancy enough to serve guests but simple enough that you can make it on a Tuesday without stress.
02 -
  • Even the smallest bit of yolk in your egg whites will prevent them from whipping properly—use an egg separator or separate them one at a time into a small bowl first.
  • The difference between perfect and overdone is literally one minute; once the yolks look set but still have a slight jiggle in the center, pull them out immediately.
  • Room temperature eggs whip faster and fuller than cold ones, so take them out of the fridge 15 minutes before you start.
03 -
  • Make sure your bowl and beaters are completely dry and grease-free before whipping the egg whites—even a drop of oil will keep them from foaming up properly.
  • If avocado browning worries you, make the roses right before plating and brush with lemon juice immediately.
  • This recipe is best eaten the moment it comes together; the contrast between warm and cool, soft and crispy, is what makes it special.
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