Save The first morning I made cloud bread, my kitchen looked like a science experiment gone wrong. Egg whites everywhere, peaks that wouldn't stiffen, and a very confused cat watching me whip air into bowl after bowl. But when those golden clouds emerged from the oven, everything changed. Something so light shouldn't feel so satisfying to eat.
My friend Sarah came over for brunch that weekend and took one suspicious bite before her eyes went wide. She made me write down the recipe right there at the table, avocado still on her fork. Now she makes them every Sunday and sends me photos of her cloud variations.
Ingredients
- 4 large eggs, separated: Room temperature whites whip up faster and hold their shape better, so plan ahead
- 1/4 teaspoon cream of tartar: This is the secret weapon that keeps your clouds from deflating
- 1/4 teaspoon salt: Enhances the egg flavor without making it taste salty
- 1/4 teaspoon ground black pepper: Freshly cracked gives the best aroma and flavor
- 1/4 cup shredded Parmesan cheese: Optional but adds a savory depth that makes everything taste complete
- 2 ripe avocados, sliced: The creaminess balances the airy clouds perfectly
- 4 large eggs for poaching: Fresh eggs hold their shape better in the water
- 1 tablespoon white vinegar: Helps the poached eggs stay together while cooking
- Fresh chives and red pepper flakes: These finishing touches make it look restaurant worthy
Instructions
- Prepare your oven and workspace:
- Preheat to 350°F and line your baking sheet with parchment paper. Trust me, the parchment saves you from a stubborn cleanup later.
- Separate with care:
- Crack each egg gently, letting the white slip into one bowl while catching each yolk in its own small container. Even a drop of yolk in the whites will ruin everything.
- Whip into clouds:
- Add cream of tartar and a pinch of salt to the whites. Beat with an electric mixer until stiff peaks form and you can turn the bowl upside down without anything moving.
- Fold in the flavor:
- Gently scatter the pepper and Parmesan over your fluffy whites and fold them in with a rubber spatula. Be patient and preserve all that air you just whipped in.
- Shape your clouds:
- Spoon the mixture into four mounds on the prepared sheet. Use the back of a spoon to create a little nest in the center of each one.
- The first bake:
- Bake for 5 minutes until the clouds just start to set. They will puff up beautifully and your kitchen will smell amazing.
- Add the yolks:
- Carefully slide one yolk into each well. A gentle hand keeps the clouds from collapsing. Return to the oven for 4 to 5 minutes more.
- Perfect your poached eggs:
- Bring water to a gentle simmer with the vinegar. Crack each egg into a small bowl first, then slide it into the water. Three to four minutes gives you that perfect runny yolk.
- Assemble your masterpiece:
- Top each cloud with creamy avocado slices and a perfectly poached egg. Finish with salt, pepper, chives, and those red pepper flakes.
Save 
Save My daughter now requests these for special breakfast mornings before big tests at school. She says eating clouds makes her feel lighter and ready for anything. Watching her carefully arrange the avocado on top has become one of my favorite kitchen moments.
Making Clouds in Advance
You can bake the clouds without yolks up to a day ahead and store them in an airtight container. Reheat for 2 minutes before adding yolks and finishing. They lose a tiny bit of height but the taste remains just as wonderful.
Topping Variations
Sometimes I swap avocado for smoked salmon and add dill. Other mornings, crumbled bacon and a drizzle of hot sauce. The clouds are a blank canvas for whatever breakfast mood strikes you.
Serving Suggestions
A simple side of mixed greens dressed with lemon vinaigrette balances the richness. Fresh tomato slices add moisture and color. For heartier appetites, serve with roasted potatoes on the side.
- These reheat surprisingly well in the air fryer for 2 minutes
- Try them with everything bagel seasoning sprinkled on top
- The recipe doubles easily for a crowd
Save 
Save There is something magical about eating breakfast that looks like it floated down from the sky. May your mornings be filled with clouds and perfectly runny yolks.
Common Recipe Questions
- → What makes cloud bread so fluffy?
The fluffy texture comes from egg whites beaten to stiff peaks with cream of tartar, which stabilizes the structure. Baking at 350°F sets the protein network while maintaining airiness.
- → Can I make this dairy-free?
Simply omit the Parmesan cheese from the egg white mixture. The clouds still bake beautifully and maintain their signature pillowy texture without any dairy ingredients.
- → How do I get perfect poached eggs?
Bring water to a gentle simmer, add white vinegar to help coagulation, and crack each egg into a small bowl before sliding into the water. Cook 3-4 minutes for runny yolks.
- → Can I prepare the clouds ahead of time?
The clouds are best served fresh from the oven for optimal texture. However, you can separate eggs and prepare toppings in advance to streamline the morning assembly.
- → What other toppings work well?
Beyond avocado and poached eggs, try smoked salmon, fresh herbs like dill or basil, crumbled bacon, sautéed spinach, or sliced tomatoes for varied flavor profiles.
- → Is this suitable for meal prep?
While best enjoyed immediately, you can store baked clouds in the refrigerator for 1-2 days and rebriefly warm them. Add fresh toppings just before serving for best results.