Save to Pinterest I discovered Cloud Toast by accident on a Sunday morning when I was determined to impress someone with breakfast but my usual egg scramble felt boring. I cracked four eggs and thought, what if I made the whites into something architectural, something that looked like it required skill I wasn't sure I had? The oven did most of the work, and when those pillowy clouds emerged golden and crisp, I knew I'd stumbled onto something special.
The first time I made this for someone I wanted to impress, I was so nervous about getting the egg whites to stiff peaks that I over-mixed them slightly. My friend watched from the kitchen counter, amused by my concentration, and when those clouds came out of the oven still fluffy and golden, she laughed and said it looked like breakfast had learned to fly. We ate standing up, and somehow that made it taste even better.
Ingredients
- Eggs: Four large ones, separated—the yolk color matters more than you think, so if you can find farm eggs with deep golden yolks, grab them.
- Sourdough bread: Two thick slices that can actually support the weight of an egg cloud without collapsing, preferably with a sturdy crumb.
- Ripe avocado: This is where patience pays off; if it's too soft, the roses fall apart, and if it's too firm, they don't bend into shape.
- Honey: Two teaspoons of the good stuff, the kind that smells like flowers and tastes like late summer.
- Microgreens: A small handful adds peppery bite and makes everything look intentional.
- Flaky sea salt and freshly ground black pepper: These aren't just finishing touches; they're what make you taste every layer.
- Lemon juice: One teaspoon if you have it, though it's only necessary if your avocado is sitting out long enough to worry.
- Olive oil: A light brush over the bread before toasting adds richness without stealing the spotlight.
Instructions
- Heat your oven and prep your stage:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper. An organized space makes everything that follows feel less chaotic.
- Toast your bread into submission:
- Give your sourdough slices a light toast in a pan or brush them with olive oil and toast in the oven for 3-4 minutes until golden. Set them aside on your serving plate.
- Separate with intention:
- Crack your eggs carefully, letting the whites drop into a large, scrupulously clean bowl while the yolks land in separate small bowls. Even a tiny speck of yolk will ruin the whites' ability to peak.
- Whisk until clouds form:
- Using an electric mixer on medium-high, beat the egg whites for about 3-4 minutes until stiff peaks form. When you lift the beaters, the whites should stand straight up like miniature mountains.
- Shape your clouds:
- Spoon the beaten whites into two fluffy mounds on the baking sheet, spacing them a few inches apart. Use the back of a spoon to create a small well in the center of each mound.
- First bake for structure:
- Slide the baking sheet into the oven for 3 minutes, just enough for the clouds to set and start turning pale golden at the edges.
- Nestle the yolks:
- Remove the sheet carefully, gently slide one yolk into the center well of each cloud, and return to the oven for another 3-4 minutes until the whites are golden and the yolks are set but still slightly soft inside.
- Craft avocado roses while waiting:
- While the clouds finish cooking, halve your avocado lengthwise, remove the pit, and peel away the skin. Slice each half thinly, then gently fan the slices and roll them into loose rose shapes; brush with lemon juice if you want to prevent browning.
- Assemble your masterpiece:
- Place each baked cloud egg directly onto a slice of toasted sourdough, crown with an avocado rose, and drizzle lightly with honey. Scatter microgreens generously over the top.
- Season and serve immediately:
- Finish with a pinch of flaky sea salt and a grind of fresh black pepper, then eat while everything is still warm.
Save to Pinterest There was an afternoon when I made this for my neighbor who was going through a rough time, and she sat at my kitchen counter and cried a little, but then she smiled and said it was the most beautiful breakfast anyone had ever made her. That's when I realized this dish does something beyond feeding people; it makes them feel seen.
Why This Recipe Works
Cloud Toast succeeds because it stacks textures and flavors in a way that feels both surprising and inevitable: the crispy edges of the egg white clouds against creamy yolk centers, the buttery smoothness of avocado roses, the floral sweetness of honey cutting through salt and pepper, and those peppery microgreens adding a final sharp note. Each component could stand on its own, but together they create something greater than the sum of their parts. The sourdough doesn't just hold everything up; it anchors the flavors and adds a subtle tang that makes the whole plate more interesting.
Making Avocado Roses
The avocado rose is where this dish earns its showiness, and the technique is easier than it looks if you follow one simple rule: your avocado must be ripe but still firm enough to hold its shape. A barely-ripe avocado won't peel cleanly, and an overripe one will shred apart the moment you try to slice it. I learned this by messing up at least a dozen avocados before finding the sweet spot. The key is to find one that yields gently to pressure but doesn't leave fingerprints. Slice thinly, fan the slices slightly overlapping on your cutting board, then roll loosely from one end as if you're creating a flower that might actually grow. If yours doesn't look perfect, the honey and microgreens will distract anyone who's judging.
Timing and Temperature
I've made Cloud Toast at 200°C and at 230°C, and the difference is noticeable; too low and your clouds puff up but never brown, too high and they brown before the yolks finish cooking. The sweet spot at 220°C ensures the whites develop crispy, golden edges while the yolks go from runny to barely set, that moment when they're still luxurious but no longer raw. Temperature matters, but so does oven knowledge; every oven runs slightly hot or cool, so the first time you make this, peek through the window at the 6-minute mark and adjust if needed. The clouds should look golden and slightly puffed when finished, never pale and never deeply browned.
- If your oven runs hot, reduce the final bake time to 2-3 minutes.
- If it runs cool, add another minute or two, checking for that golden color.
- The yolks will continue cooking slightly from residual heat after you pull them out, so remove them when they still jiggle slightly.
Save to Pinterest Cloud Toast is the kind of dish that reminds you why cooking matters, not because it's complicated, but because it transforms a few simple ingredients into something that makes someone's day a little brighter. Make it for yourself on a quiet morning, or make it for someone who needs to know they're worth the effort.
Questions & Answers About This Recipe
- → How do I achieve stiff peaks with egg whites?
Use a clean, dry bowl and beat the egg whites with a mixer until they form peaks that hold shape without collapsing.
- → Can I use a different bread type?
Yes, thick slices of gluten-free or whole grain bread work well to support the fluffy egg clouds and toppings.
- → How do I shape the avocado into roses?
Thinly slice the avocado halves, fan out the slices, then gently roll them starting from one end to mimic a rose shape.
- → What alternatives enhance the honey drizzle?
Substitute with hot honey for a spicy kick or a drizzle of high-quality olive oil for a richer flavor.
- → How can I prevent avocado browning?
Lightly brush avocado slices with lemon juice to maintain their fresh green color before assembling.