Cloud Toast with Avocado Honey (Print Version)

Fluffy baked egg whites atop sourdough, paired with creamy avocado and a touch of honey.

# What You'll Need:

→ Eggs

01 - 4 large eggs, separated

→ Bread

02 - 2 thick slices sourdough bread

→ Toppings

03 - 1 ripe avocado
04 - 2 teaspoons honey
05 - Small handful microgreens
06 - Flaky sea salt, to taste
07 - Freshly ground black pepper, to taste

→ Optional

08 - 1 teaspoon lemon juice (to prevent avocado browning)
09 - Olive oil, for brushing bread

# How to Prepare:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Lightly toast the sourdough slices or brush with olive oil and toast in the oven for 3 to 4 minutes. Set aside.
03 - Separate each egg, placing whites in a large, clean bowl and yolks in individual small bowls.
04 - Using an electric mixer, whisk the egg whites until stiff peaks form.
05 - Spoon the whipped egg whites into two fluffy mounds on the baking sheet, making a small well in the center of each.
06 - Bake the egg white mounds for 3 minutes.
07 - Carefully slide one yolk into each well. Return to oven and bake for an additional 3 to 4 minutes until whites are golden and yolks are just set.
08 - Halve the avocado, remove the pit and peel, then thinly slice each half. Fan out slices and gently roll into rose shapes. Optionally, brush with lemon juice to prevent browning.
09 - Place each egg white cloud on a slice of toasted sourdough. Top with an avocado rose, drizzle with honey, and garnish with microgreens.
10 - Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • Those egg white clouds are genuinely dramatic and restaurant-quality, but you're doing it in your own kitchen with a mixer and a sheet pan.
  • It feels fancy enough to impress someone special at breakfast, yet simple enough that you'll make it on a random Tuesday just for yourself.
  • Every element—the honey drizzle, the avocado roses, the microgreens—actually matters to the flavor and texture, so nothing feels like fussy decoration.
02 -
  • Eggs separate cleanly and whites whip to greater volume when they're cold straight from the fridge—don't let them warm to room temperature first, even though some recipes say to.
  • The moment you pull those clouds from the oven is the moment to serve them; they hold their texture for maybe two minutes after that before they start to deflate slightly, so have your toast ready and your avocado roses prepared.
  • If you don't have an electric mixer, a whisk works but you'll need serious arm strength and patience—it takes about 8 to 10 minutes of whisking to get true stiff peaks by hand.
03 -
  • Make your avocado roses ahead of time, arrange them on a plate, and brush lightly with lemon juice—they'll hold their shape and color for about 30 minutes before assembly.
  • If your egg whites aren't whipping to stiff peaks after 5 minutes, check that your bowl is completely grease-free; even a tiny film of oil or egg yolk will sabotage the whole batch.
  • Room-temperature avocados slice more cleanly than cold ones, but they also brown faster—so slice them no more than 10 minutes before you're ready to plate.
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