Cloud Bread Breakfast Clouds (Print Version)

Pillowy baked egg whites topped with avocado and poached eggs. Gluten-free, high-protein, and ready in just 30 minutes.

# What You'll Need:

→ For the 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)

→ For the 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, for garnish)
11 - Red pepper flakes (optional)

# How to Prepare:

01 - Preheat your oven to 350°F and line a baking sheet with parchment paper.
02 - Separate the 4 eggs, placing whites in one 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 the whites until stiff peaks form.
04 - Gently fold in black pepper and Parmesan cheese (if using).
05 - Spoon the whipped egg whites onto the prepared baking sheet in 4 mounds. Use the back of a spoon to create a small well in the center of each mound.
06 - Bake for 5 minutes, then carefully add one yolk into each well. Return to oven and bake for another 4-5 minutes, or until the whites are set and lightly golden.
07 - Meanwhile, bring a saucepan of water to a gentle simmer. Add vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
08 - To serve, top each cloud bread with avocado slices and a poached egg. Season with salt, pepper, and optional garnishes.

# Expert Advice:

01 -
  • It feels fancy but uses ingredients you already have sitting in your fridge right now.
  • You get that fluffy cloud texture without any flour, making it naturally gluten-free and surprisingly filling.
  • The combination of creamy avocado and runny yolk over airy bread is pure breakfast magic.
  • It looks impressive enough to serve guests but easy enough for a lazy Sunday morning.
02 -
  • Even the tiniest bit of yolk or grease in your egg whites will prevent them from whipping, so wipe your bowl and beaters with vinegar or lemon juice first if you're unsure.
  • Don't skip the parchment paper or your beautiful clouds will stick and tear, ruining all that careful work.
  • The vinegar in the poaching water isn't optional, it's what keeps your eggs from turning into wispy threads floating everywhere.
  • Let the poached eggs drain on paper towels for a few seconds or they'll make your clouds soggy.
03 -
  • Room temperature egg whites whip up faster and fluffier than cold ones, so separate your eggs and let the whites sit for ten minutes if you have time.
  • If your peaks aren't getting stiff, add an extra pinch of cream of tartar and keep beating, sometimes it just takes another minute.
  • Make extra clouds and store them in an airtight container in the fridge for up to two days, then reheat in a low oven for quick breakfasts all week.
  • A tiny squeeze of lemon juice over the finished plate brightens everything and cuts through the richness of the avocado and yolk.
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