Cloud Bread Breakfast Clouds

My sister texted me a photo of what looked like edible clouds one Saturday morning, and I couldn't stop staring at it. She'd baked egg whites into these impossibly fluffy rounds and called them breakfast. I was skeptical until I tried making them myself, cracking eggs with one hand while balancing my phone in the other to reread her instructions. The kitchen smelled like warm Parmesan and butter, even though there was no butter involved, and I realized I'd stumbled onto something that felt both fancy and ridiculously simple.

I made these for my brother when he visited last spring, mostly because I wanted to show off. He's the kind of person who orders the same omelet every time, so I wasn't sure he'd go for something this unusual. But he ate two servings without saying a word, then asked if I could write down the recipe. That's when I knew this wasn't just a pretty dish, it was actually satisfying enough to win over the skeptics.

Ingredients

• 4 large eggs, separated: The foundation of the clouds, and separating them carefully is crucial because even a tiny bit of yolk in the whites will stop them from whipping up properly.
• 1/4 teaspoon cream of tartar: This magical powder stabilizes the egg whites and helps them hold their shape in the oven, so don't skip it even though it seems like such a small amount.
• 1/4 teaspoon salt: Just enough to bring out the natural flavor of the eggs without making the clouds taste salty.
• 1/4 teaspoon ground black pepper: Adds a gentle warmth that balances the richness of the yolks and avocado.
• 1/4 cup shredded Parmesan cheese (optional): I always add this because it gives the clouds a subtle nutty flavor and a hint of golden color, but they're still delicious without it if you're avoiding dairy.
• 2 ripe avocados, sliced: Look for avocados that yield slightly when you press them, not rock hard or mushy, because the creaminess is what makes this dish feel complete.
• 4 large eggs (for poaching): Fresh eggs poach better because the whites cling together instead of spreading out in wispy threads across the water.
• 1 tablespoon white vinegar: Helps the poached egg whites set faster, though I've used apple cider vinegar in a pinch and it worked just fine.
• Salt and pepper, to taste: For finishing the dish, because a little flaky salt on top of a poached egg is one of life's small joys.
• Fresh chives, chopped (optional): I started adding these after I had a bunch left over from another recipe, and now I can't imagine the dish without the pop of green and mild onion flavor.
• Red pepper flakes (optional): Just a pinch if you like a little heat to contrast with the creamy avocado.

Instructions

Prep Your Oven and Pan:

Preheat your oven to 350°F and line a baking sheet with parchment paper, making sure it lies flat so your clouds don't slide around. I learned this the hard way when one of my first batches ended up as a lopsided puddle because the paper had wrinkled.

Separate the Eggs Carefully:

Crack each of the 4 eggs and transfer the whites to a large, completely clean bowl, keeping the yolks in separate small bowls. Even a speck of grease or yolk will prevent the whites from whipping up, so I always wipe my bowl with a little vinegar on a paper towel first.

Whip the Whites to Stiff Peaks:

Add the cream of tartar and a pinch of salt to the egg whites, then beat with an electric mixer on high speed until stiff, glossy peaks form. This takes about 3 to 4 minutes, and you'll know they're ready when you can turn the bowl upside down and nothing moves.

Fold in the Seasonings:

Gently fold in the black pepper and Parmesan cheese using a spatula, being careful not to deflate the whites. Use a motion like you're folding a letter, turning the bowl as you go, until everything is just combined.

Shape the Clouds:

Spoon the whipped whites onto the parchment in 4 big mounds, spacing them a few inches apart, then use the back of your spoon to press a shallow well into the center of each one. I like to make the wells a little bigger than I think I need, because they puff up slightly in the oven and the yolks need somewhere to sit.

Bake and Add the Yolks:

Bake for 5 minutes, then open the oven and carefully slide one yolk into each well, working quickly so the oven doesn't cool down too much. Return to the oven and bake another 4 to 5 minutes until the whites are set and just starting to turn golden at the edges.

Poach the Eggs:

While the clouds bake, bring a saucepan of water to a gentle simmer and add the vinegar, then crack each egg into a small bowl and slide it gently into the water. Let them poach for 3 to 4 minutes, until the whites are set but the yolks still jiggle, then lift them out with a slotted spoon and let them drain on a paper towel.

Assemble and Serve:

Place each cloud bread on a plate, fan out some avocado slices on top, and nestle a poached egg in the center. Finish with a sprinkle of salt, pepper, chives, and red pepper flakes if you're using them, then serve immediately while everything is still warm.

Save

The first time I served these at a brunch, my friend Emma picked hers up with her hands and took a bite like it was a sandwich. I was horrified for a second, but then everyone else followed her lead and it became this communal moment of eating with our fingers and laughing at how messy we all looked. It's funny how a dish that starts out looking so elegant can turn into something playful and comfortable once people relax around it.

How to Know When Your Clouds Are Done

The edges should be firm enough to hold their shape when you gently press them, and the tops should have a matte finish instead of looking wet. I used to overbake mine because I was scared of underdone egg whites, but the sweet spot is when they're just set with a tiny bit of give in the center. If they start to brown too much, they'll taste dry and lose that pillowy texture that makes them special. Trust your eyes more than the timer, because every oven runs a little differently.

Variations to Try

Once you've made the basic version a few times, you can start playing around with flavors. I've stirred in chopped herbs like dill or basil before baking, and I've also tried swapping the Parmesan for crumbled feta, which gave the clouds a tangy, salty punch. One morning I added a layer of smoked salmon instead of avocado, and it felt like I was eating at a fancy hotel. You could also skip the poached egg entirely and use the clouds as a base for scrambled eggs or sautéed mushrooms.

Storing and Reheating

Cloud bread is best eaten fresh, but I've stored leftovers in an airtight container in the fridge for up to two days. They lose some of their airiness, but you can revive them a little by warming them in a 300°F oven for about 5 minutes. Don't use the microwave unless you want them to turn rubbery, which I learned after ruining a perfectly good batch one rushed morning. The poached eggs and avocado should always be prepared fresh, because neither reheats well.

• Let the clouds cool completely before storing them so they don't get soggy from trapped steam.
• If you're making these for meal prep, bake the clouds ahead and store them plain, then add toppings right before serving.
• You can freeze the baked clouds for up to a month, just thaw them in the fridge overnight and reheat gently in the oven.

Save

There's something deeply satisfying about cracking into a poached egg and watching the yolk spill over soft avocado and airy bread, like you've created a little moment of luxury without much effort at all. I hope this becomes one of those recipes you turn to on mornings when you want to feel a little special.

Recipe Questions & Answers

→ Can I make the cloud bread ahead of time?

Yes, you can bake the cloud bread up to 24 hours in advance and store them in an airtight container in the refrigerator. Reheat gently in a 300°F oven for 3-4 minutes before serving. However, they're best enjoyed fresh from the oven for optimal texture and fluffiness.

→ What can I substitute for cream of tartar?

If you don't have cream of tartar, you can use 1/2 teaspoon of lemon juice or white vinegar per egg white. This helps stabilize the egg whites and achieve stiff peaks, though cream of tartar produces the most reliable results.

→ How do I know when the egg whites have reached stiff peaks?

Stiff peaks form when you lift the beaters and the egg whites stand straight up without drooping. The mixture should be glossy and hold its shape completely. This typically takes 3-5 minutes of beating with an electric mixer on high speed.

→ Can I use a different type of cheese?

Absolutely! While Parmesan adds a nice savory flavor, you can substitute with shredded cheddar, Gruyère, or feta cheese. Each will provide a unique flavor profile. You can also omit the cheese entirely for a lighter, dairy-free version.

→ What's the best way to poach eggs for beginners?

Create a gentle whirlpool in the simmering water before adding the egg, which helps the white wrap around the yolk. Keep the water at a bare simmer, not a rolling boil. Fresh eggs work best as the whites are firmer and hold together better during poaching.

→ Can I add other toppings to the cloud bread?

Yes! Cloud bread is incredibly versatile. Try adding smoked salmon, cherry tomatoes, sautéed mushrooms, wilted spinach, or crumbled bacon. Fresh herbs like dill, parsley, or basil also make excellent garnishes that complement the light, airy texture.