Cloud Toast with Avocado Honey (Print Version)

Baked egg white clouds on sourdough with creamy avocado, honey, and vibrant microgreens for a fresh start.

# 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
09 - Olive oil, for brushing bread

# How to Make It:

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

# Expert Advice:

01 -
  • It looks restaurant-quality but takes just 25 minutes from start to plate.
  • The contrast between crispy cloud edges and creamy yolk centers is genuinely addictive.
  • It feels fancy enough for guests but simple enough that you can make it on a regular Tuesday.
02 -
  • If even a tiny drop of yolk gets into your egg whites, start over; there's no salvaging it, but there's also no shame in wasting one egg for a perfect result.
  • The egg whites must be beaten to stiff peaks, not soft peaks, or they'll collapse in the oven and you'll end up with scrambled clouds instead of architectural ones.
  • Timing matters more than temperature; if you leave the yolks in too long, they'll be rubbery, and if you don't leave them in long enough, they'll run all over your toast.
03 -
  • Room-temperature eggs beat to higher, more stable peaks than cold ones; pull them out of the fridge 10 minutes before separating if you have the patience.
  • A pinch of cream of tartar or a tiny drop of lemon juice added to the whites before beating helps them reach stiff peaks faster and hold their shape longer.
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