Cloud Bread Breakfast Clouds (Printable)

Pillowy baked egg white clouds topped with creamy avocado slices and perfectly poached eggs for a protein-rich start.

# 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 - To serve, top each cloud bread with avocado slices and a poached egg. Season with salt, pepper, and optional garnishes.

# Recipe Expert Tips:

01 -
  • It transforms ordinary eggs into something that looks like you spent an hour on presentation, but really takes less time than waiting for toast.
  • The texture is so light and airy that it feels like eating a savory meringue, which sounds strange until you try it and then you can't stop.
  • It's one of those rare dishes that's naturally gluten free and high protein without trying to be, so you don't feel like you're eating health food.
  • You can make the clouds ahead and reheat them gently, which means breakfast can happen even on chaotic mornings.
02 -
  • The bowl you use for whipping egg whites must be completely free of any grease or oil, or the whites won't whip no matter how long you beat them.
  • Don't open the oven door during the first 5 minutes of baking, because the sudden temperature drop can cause the clouds to collapse before they've set.
  • Fresh eggs are essential for poaching, older eggs will spread out into a messy tangle of whites instead of holding together in a neat shape.
  • If you're nervous about poaching, crack the eggs into individual small bowls first so you can slide them into the water one at a time without breaking the yolks.
03 -
  • Use room temperature eggs for both the clouds and poaching, because cold eggs don't whip as well and they take longer to cook through.
  • If you don't have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar, though the clouds won't be quite as stable.
  • For the cleanest poached eggs, strain each cracked egg through a fine mesh sieve before sliding it into the water to remove the thin, watery part of the white.
  • If you want a richer flavor, brush the cloud bread with a little melted butter right after it comes out of the oven.
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