Save The first time I made Cloud Toast, I was convinced I'd fail spectacularly. Whipping egg whites felt theatrical, almost absurd—but watching them transform into actual clouds under the whisk was pure kitchen magic. My partner wandered in mid-beat, skeptical that this would actually become breakfast. Twenty-five minutes later, when those pillowy clouds emerged from the oven with their golden peaks and runny yolks, the whole mood shifted. It became one of those dishes that somehow tastes like celebration, even on a random Wednesday morning.
I made this for brunch guests once, and the moment those golden clouds hit the table, everyone went silent—not the bad kind, the kind where people are genuinely impressed. One friend asked if I'd taken a cooking class, and I got to smile and say no, just whisked some egg whites and listened to them get louder and louder. That's when I realized the appeal wasn't really the complexity, it was how something so simple could feel like a small gift.
Ingredients
- Eggs: Use room-temperature eggs—cold whites won't whip up properly, trust me on this one.
- Sourdough bread: Thick slices are essential; they won't collapse under the weight of the clouds and toppings.
- Ripe avocado: Pick one that yields slightly to pressure but isn't mushy, or your roses will fall apart.
- Honey: Good honey makes a difference here since you're drizzling it raw and it's meant to shine.
- Microgreens: These add color and a peppery freshness that cuts through the richness beautifully.
- Flaky sea salt and black pepper: Both should be generous; they're not just seasoning, they're part of the flavor story.
Instructions
- Heat your oven and prep your canvas:
- Preheat to 220°C (425°F) and line your baking sheet with parchment paper. This matters more than you'd think—it prevents sticking and makes cleanup easy.
- Toast the bread:
- Lightly toast your sourdough slices, either in the oven for 3–4 minutes or in a pan. You want them golden and crispy enough to hold up, but not rock-hard.
- Separate with intention:
- Crack your eggs carefully, keeping the whites completely free of any yolk—even a speck of fat will prevent them from whipping. A small bowl for each yolk keeps them separate and safe.
- Whip until clouds form:
- Use an electric mixer and whisk the egg whites until stiff peaks form. This is the moment they go from liquid to something that holds its shape, and it's weirdly satisfying to watch.
- Shape your fluffy mounds:
- Spoon the beaten whites into two generous piles on your baking sheet, then use the back of a spoon to make a small well in the center of each. This is where your yolk will nestle.
- First bake:
- Bake for 3 minutes to set the whites slightly, giving them a subtle head start.
- Slip in the yolks:
- Gently slide one yolk into the center of each cloud, handling it like it's precious (because it is). Return to the oven for 3–4 minutes until the whites are golden and the yolks are just barely set.
- Roll your avocado roses:
- While the eggs bake, halve your avocado and remove the pit. Peel it carefully, then thinly slice each half. Fan out the slices and gently roll them into rose shapes—if they're reluctant, a tiny brush of lemon juice helps prevent browning and makes them easier to handle.
- Assemble with care:
- Place each cloud egg on a slice of toast, crown it with an avocado rose, and drizzle with honey. Top with a generous handful of microgreens.
- Finish and serve:
- Sprinkle with flaky sea salt and freshly ground black pepper, then serve immediately while everything is still warm and the yolk is gloriously runny.
Save The best version of this dish happened on a Sunday when I had nowhere to be and actually tasted each component as I went. I noticed how the warmth of the toast slightly melted the avocado, and how the cool microgreens stayed crisp because of the timing. That's when breakfast stopped being just fuel and became an actual experience.
Why Avocado Roses Matter
Honestly, the roses are 90% visual and 10% practical, but that's okay. They're not difficult—just slice, fan, and roll gently—and they transform the whole plate from breakfast to occasion. The first time you get one to actually look like a rose, you'll understand why people make them again and again.
Timing Is Everything
This dish demands presence. You can't make it three hours ahead and reheat it; the magic is in the warmth and the runny yolk and the crispness of the toast meeting the softness of everything else. But because it's only 25 minutes total, that's actually liberating—it's fast enough to make on a weekday, refined enough to impress on a weekend.
Variations and Swaps
This recipe is flexible once you understand the foundation. The toppings are really where you can play—hot honey instead of regular honey adds heat and complexity, a good olive oil drizzle works beautifully if you skip the honey entirely, and chili flakes or dukkah at the end bring warmth and crunch. Gluten-free bread swaps in seamlessly, and you could even experiment with different breads like brioche or whole grain, though the sourdough's tang is what makes this particular version sing.
- Hot honey makes everything feel spicier and more sophisticated in seconds.
- A squeeze of fresh lemon juice over the whole thing brightens everything and prevents the avocado from darkening.
- Make sure your bread is truly thick-cut—thin slices will buckle under the weight of the cloud.
Save There's something quietly special about a breakfast that requires focus and actually tastes like you made an effort. Cloud Toast is that dish.
Common Recipe Questions
- → How do you achieve stiff peaks with egg whites?
Ensure your mixing bowl is clean and free from grease. Whisk egg whites at medium-high speed until they hold firm, glossy peaks that don’t collapse.
- → Can I use bread other than sourdough?
Yes, thick slices of hearty bread like whole wheat or gluten-free varieties also hold the toppings well without sogginess.
- → What is the best way to create avocado roses?
Thinly slice ripe avocado halves, fan them out on a surface, then gently roll to form rose shapes for an elegant presentation.
- → How should the egg white clouds be baked?
After whipping, spoon egg whites onto parchment-lined baking sheets, shape into clouds with wells for yolks, then bake until lightly golden.
- → What can I use instead of honey for drizzling?
Alternatives like hot honey, a mild olive oil drizzle, or maple syrup can provide different flavor accents to suit taste preferences.