Cloud Toast Avocado Honey (Printer-friendly)

Fluffy baked egg whites atop sourdough with avocado, honey, and vibrant microgreens for a bright breakfast.

# What You'll Need:

→ Eggs

01 - 4 large eggs, separated

→ Bread

02 - 2 thick slices sourdough bread

→ Toppings

03 - 1 ripe avocado
04 - 2 teaspoons honey
05 - Small handful microgreens
06 - Flaky sea salt, to taste
07 - Freshly ground black pepper, to taste

→ Optional

08 - 1 teaspoon lemon juice (to prevent avocado browning)
09 - Olive oil, for brushing bread

# How to Make It:

01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Toast the sourdough slices lightly, or brush with olive oil and toast in the oven for 3 to 4 minutes. Set aside.
03 - Separate the eggs, placing the whites in a large clean bowl and the yolks each in a separate small bowl.
04 - Using an electric mixer, whisk the egg whites until stiff peaks form.
05 - Spoon the beaten egg whites into two fluffy mounds on the prepared baking sheet, creating a small well in the center of each.
06 - Bake the egg white mounds for 3 minutes.
07 - Gently place one yolk into the center of each cloud. Return to the oven and bake for an additional 3 to 4 minutes until the whites are golden and yolks just set.
08 - Halve the avocado, remove the pit, and peel. Thinly slice each half, fan the slices, and gently roll into rose shapes. Optionally brush with lemon juice to prevent browning.
09 - Place each cloud egg on a slice of toast. Top with an avocado rose, drizzle with honey, and add a generous handful of microgreens. Finish with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • It looks like you spent hours in the kitchen but actually takes about 25 minutes from start to plating.
  • The egg whites are so airy they practically melt on your tongue, while the runny yolk adds richness that feels luxurious at breakfast time.
  • You can make it entirely vegetarian or vegan-friendly by swapping the eggs, and nobody will feel like they're missing out.
02 -
  • Room temperature egg whites whisk to higher peaks than cold ones, so take them out of the fridge 15 minutes before you start—this tiny detail changes everything.
  • The moment the yolks are set, get them on the toast immediately, because cooling egg white clouds can become rubbery and lose their delicate texture.
  • Avocados oxidize fast once sliced, so either work quickly or brush them with lemon juice the moment you slice them to keep that beautiful green color.
03 -
  • A squeeze of lemon juice over the yolk before serving adds brightness and prevents the whole dish from feeling too rich.
  • Hot honey drizzled over the top instead of regular honey adds a spicy kick that transforms the flavor profile in the best way.
  • If you're making this for a crowd, you can prep the egg white mounds on the baking sheet up to 30 minutes ahead, then bake them when your guests are almost ready to eat.
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