Cloud Bread Breakfast Clouds (Printable)

Pillowy baked egg white clouds with creamy avocado and poached eggs for a light, protein-packed morning meal.

# What You'll Need:

→ 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)

→ 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)
11 - Red pepper flakes (optional)

# How To Make It:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Separate the 4 eggs, placing the whites in a 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 until stiff peaks form.
04 - Gently fold in ground black pepper and Parmesan cheese if using.
05 - Spoon the whipped egg whites onto the prepared sheet in 4 mounds and create a small well in the center of each with the back of a spoon.
06 - Bake the mounds for 5 minutes.
07 - Carefully add one yolk into each well, return to the oven, and bake for another 4 to 5 minutes until whites are set and lightly golden.
08 - Bring a saucepan of water to a gentle simmer, add vinegar. Slide cracked eggs from a bowl into the water and poach for 3 to 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain.
09 - Top each baked cloud with avocado slices and a poached egg. Season with salt, pepper, and optional garnishes like chives or red pepper flakes.

# Expert Suggestions:

01 -
  • You get all the decadence of eggs Benedict without the heavy bread weighing you down
  • The texture is unbelievably fluffy, like eating a breakfast flavored souffle
02 -
  • Any trace of yolk or fat in your egg whites will prevent them from whipping properly, so wipe your bowl with lemon juice first
  • The clouds deflate quickly after baking, so have your toppings ready and serve immediately
03 -
  • Use a metal or glass bowl for whipping egg whites, never plastic which can hold traces of oil
  • Add the cream of tartar as soon as you start beating for the most stable structure
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