Cloud Bread Breakfast Clouds (Print Version)

Pillowy baked egg white clouds topped with creamy avocado and poached eggs. Gluten-free and packed with protein for a light breakfast.

# 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 Make It:

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 transforms simple eggs into something that feels impressive without any fancy techniques.
  • The texture is impossibly light, almost like eating a savory meringue that melts on your tongue.
  • You can prep everything in under half an hour and still feel like a breakfast genius.
  • It works beautifully for anyone avoiding gluten but craving something satisfying and hearty.
02 -
  • Any trace of yolk or grease in your egg white bowl will prevent them from whipping properly, so make sure everything is completely clean and dry.
  • Do not skip the cream of tartar, it stabilizes the whites and prevents them from collapsing in the oven.
  • Open the oven gently when adding the yolks, a sudden rush of cool air can cause the clouds to deflate.
  • Use a slotted spoon to remove poached eggs and let them drain well on paper towels so you do not end up with a watery plate.
03 -
  • Let your separated eggs sit at room temperature for 10 minutes before whipping, they will reach higher peaks faster.
  • If your clouds spread too much in the oven, your whites were not whipped stiff enough, aim for peaks that stand straight up.
  • Add a tiny pinch of sugar to the egg whites if you are struggling to get volume, it helps stabilize them without making the clouds sweet.
  • Use a shallow, wide pan for poaching so you have room to work without eggs bumping into each other.
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