Save I discovered Cloud Toast by accident one Sunday morning when I cracked an egg and somehow became obsessed with what I could do with just the whites. My kitchen smelled like butter and toast as I whipped those eggs into clouds, watching them transform into this glossy, pillowy mass that seemed impossible to eat yet absolutely irresistible on a plate. The first time I slid a golden yolk into the center of a cloud fresh from the oven, something clicked—this wasn't just breakfast, it was a moment. Now it's the one dish that makes people stop mid-conversation and ask for the recipe before they even take a bite.
I made this for my sister on her birthday morning, and she literally paused with her fork halfway to her mouth, just staring at the plate. The way the golden egg white caught the sunlight, the bright green of the microgreens against the white clouds—she said it was too beautiful to eat, then devoured the whole thing in about three minutes. That's when I knew this recipe had staying power.
Ingredients
- 4 large eggs, separated: The magic here is in the separation—cold eggs separate easier, and room-temperature whites whip faster and higher into those dramatic clouds.
- 2 thick slices sourdough bread: The tang balances the richness of the egg yolks, and thick slices hold up to the weight without collapsing.
- 1 ripe avocado: Let it sit on the counter for a day or two until it yields gently to your thumb—overripe avocados won't slice cleanly for those rose shapes.
- 2 teaspoons honey: This is the warmth that ties everything together, so don't skip it or swap it for something thin.
- Small handful microgreens: They're not just pretty—they add a peppery brightness that cuts through the richness perfectly.
- Flaky sea salt and freshly ground black pepper: These finish the dish with texture and a final flavor snap.
- 1 teaspoon lemon juice (optional): Brush this on the avocado slices right before rolling if you're not serving immediately.
- Olive oil for brushing: A light brush ensures the toast gets crispy without becoming greasy.
Instructions
- Prepare your oven and pan:
- Heat your oven to 220°C (425°F) and line a baking sheet with parchment paper—this step matters because it keeps your clouds from sticking and gives them room to brown evenly.
- Toast the bread:
- Lightly toast your sourdough slices, either in the oven with a brush of olive oil for 3 to 4 minutes or in a skillet until you hear that satisfying crunch. Set them aside and let them cool just slightly.
- Separate your eggs with care:
- Crack each egg over a bowl, letting the white slip through your fingers or a separator into a large clean bowl, and place each yolk gently in its own small bowl. Any speck of yolk in the whites will prevent them from whipping properly, so take your time here.
- Whip the whites into peaks:
- Using an electric mixer on medium-high speed, whisk the egg whites until stiff peaks form—you'll see them go from foamy to glossy to fluffy and voluminous in about 3 to 4 minutes. It's ready when you lift the beaters and the whites stand straight up without drooping.
- Shape your clouds:
- Spoon the beaten whites into two fluffy mounds on your prepared baking sheet, spacing them a few inches apart, and use the back of a spoon to create a small well in the center of each one.
- Bake the whites alone:
- Slide the sheet into the oven and bake for exactly 3 minutes—this pre-bake sets the structure slightly so they won't deflate when you add the yolks.
- Nestle the yolks:
- Remove the sheet from the oven, gently slide one yolk into the center of each cloud, and return everything to the oven for 3 to 4 more minutes until the whites are golden and the yolks look just set with a slight jiggle.
- Roll your avocado roses:
- While the eggs finish, halve the avocado lengthwise, remove the pit with a spoon, and peel away the skin carefully. Thinly slice each half lengthwise, then fan the slices out on your cutting board and gently roll them into rose shapes with your fingertips—the thinner you slice, the more dramatic the rose will look.
- Assemble and serve:
- Place each hot cloud egg onto a toasted sourdough slice, top with your avocado rose, drizzle generously with honey, and scatter microgreens across the top. Finish with flaky sea salt and a grind of black pepper, then serve immediately while everything is still warm.
Save There's this quiet moment between when you slide the yolk into the cloud and when you close the oven door, where you realize you've created something that looks absolutely impossible. That's when breakfast becomes theater, and everyone at your table becomes an audience.
Why the Techniques Matter
The magic of Cloud Toast lives in understanding how egg white proteins work. When you whip them, you're incorporating air and creating a foam structure that traps moisture, which is exactly why those clouds stay fluffy in the oven instead of collapsing into scrambled eggs. The brief pre-bake of the whites alone sets their structure just enough to support a runny yolk without breaking, while the yolk itself continues cooking gently until it's barely set—still creamy in the center if you catch it at the right moment. Timing here isn't complicated, but it matters.
Choosing Your Bread Wisely
Sourdough is my first choice because its mild tang and sturdy crumb stand up to the richness of the egg and avocado without competing for attention. The slight fermentation also gives you better digestibility and a more interesting flavor profile than plain white bread. That said, thick-cut brioche works beautifully if you want something richer, and whole grain bread adds an earthy undertone that pairs surprisingly well with the honey. Whatever you choose, thickness is non-negotiable—thin bread will get soggy under the warm egg.
Variations and Flavor Swaps
Once you've mastered the basic Cloud Toast, it becomes a canvas for whatever you're craving that morning. A dusting of chili flakes or dukkah adds warmth and nuttiness, while a drizzle of hot honey instead of regular honey creates a sweet-spicy contrast that's addictive. I've also brushed the finished toast with good-quality olive oil instead of honey for a more savory direction, then topped with fleur de sel and cracked pepper. For something unexpected, spread a thin layer of ricotta or whipped goat cheese on the toast before adding the cloud—it creates this dreamy base layer that melts into the avocado. The core recipe is forgiving enough to play with.
- Try a sprinkle of za'atar or sumac for brightness and color.
- Add a tiny dollop of crème fraîche or sour cream under the avocado rose for tanginess.
- Experiment with different bread types—ciabatta, pumpernickel, or even a crusty baguette slice all work wonderfully.
Save This dish has taught me that breakfast doesn't need to be rushed, and that taking 25 minutes to make something this beautiful is time spent exactly right. Serve it with something cold and refreshing—sparkling water with lemon, a cool glass of orange juice, or even a simple green tea—and you've got a meal that feels like a celebration.
Recipe Questions & Answers
- → How do you achieve stiff peaks for egg whites?
Use a clean, dry bowl and beat the egg whites with an electric mixer on high speed until they hold firm, glossy peaks. Avoid any yolk contamination for best results.
- → Can I substitute sourdough bread with other types?
Yes, using a sturdy bread like whole grain or gluten-free options works well, as it supports the delicate egg clouds without becoming soggy.
- → What is the purpose of lemon juice on avocado?
Lemon juice helps prevent the avocado slices from browning and adds a subtle brightness that complements the creamy texture.
- → How long should the egg clouds be baked?
Bake the egg white clouds for about 3 minutes before adding yolks, then an additional 3-4 minutes until whites are golden and yolks are set.
- → What alternatives exist for honey drizzle?
Hot honey or a light drizzle of quality olive oil can be used as flavorful alternatives, adding mild sweetness or richness.