Save I discovered Cloud Toast at a friend's kitchen on a lazy Sunday morning when she casually whipped egg whites into clouds while telling me about a cooking show she'd watched. The moment those pillowy whites emerged golden from the oven, I knew I had to recreate it, but my first attempt was a disaster—I skipped the mixer and tried whisking by hand, ending up with deflated disappointment on burnt toast. Now, years later, this show-stopping breakfast feels like second nature, and it's become my go-to when I want to impress without the stress.
I made this for my partner on our anniversary morning, and watching their face light up when I placed that avocado rose on top felt like the best gift I could give without leaving the kitchen. They took a photo before eating, which is funny because usually food gets cold before the camera comes out, but this dish was too beautiful to resist. It turned a regular morning into something celebratory, and now whenever they ask what's for breakfast on special days, they give me that hopeful look.
Ingredients
- Eggs (4 large, separated): The magic happens when you separate them properly—use a clean bowl with no trace of yolk in the whites, because even a tiny bit of fat will prevent them from reaching those gorgeous stiff peaks.
- Sourdough bread (2 thick slices): The tanginess and chewiness of sourdough balances the richness of the egg and avocado, but any sturdy bread works if that's what you have on hand.
- Avocado (1 ripe): The ripeness makes all the difference; if it's too hard, the roses fall apart, and if it's overripe, they become mushy and lose their structure.
- Honey (2 teaspoons): A good quality honey adds floral sweetness that complements the savory eggs without overpowering them.
- Microgreens (small handful): These add color, a peppery bite, and the visual pop that makes the dish feel restaurant-quality.
- Flaky sea salt and freshly ground black pepper: Don't skip the flaky salt—it gives you texture and a burst of flavor that regular salt can't match.
- Lemon juice (1 teaspoon, optional): A quick squeeze over the avocado slices prevents them from browning and adds brightness to the plate.
- Olive oil (for brushing): This helps the toast develop a golden exterior and adds richness that complements the clouds.
Instructions
- Set your oven to high heat and prep your stage:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup effortless. You want everything ready before you start whisking egg whites, because they can't wait around.
- Toast your foundation:
- Lightly toast the sourdough slices or brush them with olive oil and give them 3–4 minutes in the oven until they're golden but still have some give. This develops flavor and prevents them from getting soggy under the clouds.
- Separate with precision:
- Crack each egg carefully, placing whites in a large clean bowl and yolks each in their own small container. Any speck of yolk in the whites will sabotage your clouds, so take your time here.
- Whisk into clouds:
- Using an electric mixer, beat the egg whites until stiff peaks form—they should look glossy and hold their shape when you lift the beaters. This takes about 5 minutes and is worth every second.
- Shape your peaks:
- Spoon the beaten whites onto the baking sheet in two generous mounds, then use the back of a spoon to create a shallow well in the center of each. These wells are where the yolks will nestle.
- Bake the whites alone:
- Pop them in the oven for 3 minutes until they start to set on the outside and turn pale golden. You're just getting them to hold their structure before adding the delicate yolks.
- Add the yolks with care:
- Gently slide one yolk into the well of each cloud, being careful not to break it. Return to the oven for 3–4 minutes until the whites are golden and the yolks look just set but still have a tiny wobble.
- Prepare your avocado roses:
- While the eggs bake, halve your avocado, remove the pit, and peel it carefully. Thinly slice each half, then fan the slices out and gently roll them into rose shapes, using a light touch so they don't crumble.
- Assemble with confidence:
- Place each cloud egg on a slice of toast, crown it with an avocado rose, then drizzle with honey and scatter microgreens generously across the top. Finish with flaky sea salt and a crack of black pepper, then serve immediately while everything is still warm.
Save The first time someone told me this looked too pretty to eat, I realized I'd created something that felt almost ceremonial—not just breakfast, but a moment worth savoring. Now I make it whenever I need to remind myself or someone else that mornings can be magical.
The Secret to Perfect Egg White Peaks
The difference between fluffy clouds and dense eggs comes down to one thing: patience and a really clean bowl. Even one tiny drop of water or grease will prevent your whites from reaching their full potential, so I've learned to wash my mixing bowl with hot soapy water, dry it completely, and wipe it down with a paper towel just to be sure. Electric mixers do most of the work, but you can absolutely use a whisk if you're willing to put in the effort—I've done it on weekends when I wanted the arm workout. The whites should go from foamy to frothy to fluffy, and when you lift the beaters, the peaks should stand straight up without drooping, glossy and smooth like meringue.
Making Avocado Roses That Actually Stay Together
Avocado roses intimidated me until I realized they're just fanned slices rolled gently into shape, and the key is having a ripe avocado that's soft enough to work with but not so mushy it falls apart in your hands. I've learned to slice on a cutting board with a sharp knife, creating even slices that fan naturally, then I use my fingers to roll them loosely into a rose shape, cupping my hand to support them. If your avocado is too firm, it will crack; if it's too soft, it will squish, so you're looking for that sweet spot where it gives slightly when you press it gently with your thumb. Lemon juice is your friend here—a light brush prevents browning and adds brightness without making them soggy.
Timing and Temperature Tips for Success
I used to rush this dish and end up with undercooked whites or yolks that were too hard, until I learned that 220°C is hot enough to create that golden exterior without overcooking the delicate insides. The first 3 minutes bake the whites alone so they set slightly, and then the next 3–4 minutes set the yolks while the whites continue to cook through and turn that beautiful pale gold. Oven temperatures vary, so watch for that golden color rather than strictly following the timer—your oven might be slightly different from mine.
- Don't open the oven door during baking, because the temperature drop can deflate your clouds and mess with the timing.
- If your yolks set too quickly before the whites are golden, lower the oven rack so the eggs sit further from the top heat element.
- Serve immediately on warm toast so the eggs stay fluffy and the avocado stays cool and fresh against the heat.
Save This recipe reminds me that the best meals are often the simplest ones, made with care and attention to small details. Every time I serve it, I feel like I'm giving someone a little moment of joy on a plate.
Recipe FAQs
- → How do you achieve fluffy egg whites?
Use fresh large eggs and whisk the whites until stiff peaks form, ensuring your bowl and whisk are clean and dry for best results.
- → Can I use other breads instead of sourdough?
Yes, thick slices of your preferred bread can be toasted to provide a sturdy base for the baked egg whites and toppings.
- → What is the purpose of lemon juice on avocado?
Brushing avocado slices with lemon juice helps prevent browning, keeping the rose shapes vibrant and fresh-looking.
- → How long should the egg whites bake?
Bake the whipped egg whites first for about 3 minutes, then add the yolks and bake an additional 3–4 minutes until set and golden.
- → What toppings complement this dish?
In addition to avocado roses and honey, microgreens add freshness, while a sprinkle of flaky sea salt and freshly ground pepper enhances the flavors.