Save The morning I pulled these from the oven, I thought I'd messed up completely. The egg whites had puffed into wild, uneven shapes, nothing like the neat rounds I'd imagined. But when I set one on a plate and watched the poached egg yolk break over the avocado, pooling into every soft crevice, I realized perfection wasn't the point. These little clouds became my answer to mornings when I wanted something filling but light, something that didn't weigh me down before noon.
I made these for my sister once when she visited on a Sunday. She was skeptical when I told her we were eating egg white clouds for breakfast, but after her first bite she went quiet in that way people do when food surprises them. She asked for the recipe twice before she left, and now she texts me photos every few weeks of her own wobbly, beautiful versions topped with whatever she has on hand.
Ingredients
- Egg whites: The foundation of your clouds, they whip into stiff peaks that bake into something almost meringue like but savory, so make sure your bowl is completely clean and dry or they won't rise properly.
- Cream of tartar: This is the secret stabilizer that keeps your whites fluffy and prevents them from deflating, a tiny amount makes all the difference.
- Egg yolks: Nestled into the center before the second bake, they create a golden, runny center that acts like built in sauce.
- Parmesan cheese: Optional but wonderful, it adds a salty, umami depth that makes the clouds taste richer without feeling heavy.
- Avocados: Choose ripe ones that yield slightly when you press them, their creaminess balances the airy texture of the bread.
- Poaching eggs: Fresh eggs hold together better in the water, and the vinegar helps the whites set quickly without adding any noticeable taste.
- White vinegar: Just a tablespoon in your poaching water tightens the egg whites so they don't spread into wispy threads.
- Fresh chives and red pepper flakes: These are finishing touches that add color and a little kick, but you can skip them if your pantry is bare.
Instructions
- Prep your oven and tools:
- Preheat to 350°F and line your baking sheet with parchment, this prevents sticking and makes cleanup easier. Have your bowls ready and make sure the one for egg whites is spotless.
- Separate the eggs:
- Crack each egg carefully, letting the whites fall into your large bowl and setting the yolks aside in small individual bowls. Even a speck of yolk in the whites will ruin the whip, so take your time.
- Whip the whites:
- Add cream of tartar and a pinch of salt, then beat with an electric mixer until stiff peaks form, this takes about 3 to 4 minutes. The peaks should stand straight up when you lift the beaters, not curl over.
- Fold in seasonings:
- Gently fold in black pepper and Parmesan if using, stirring just until combined without deflating the air you just whipped in. Use a spatula and a light hand.
- Shape the clouds:
- Spoon the mixture onto your prepared sheet in 4 mounds, then use the back of your spoon to press a shallow well into the center of each. They'll puff up in the oven, so give them a little space.
- Bake in stages:
- Bake for 5 minutes until the clouds just start to set, then carefully slide one yolk into each well and bake another 4 to 5 minutes. The whites should be lightly golden and the yolks still jiggly.
- Poach the eggs:
- While the clouds bake, bring a saucepan of water to a gentle simmer and add vinegar, then crack each egg into a small bowl and slide it into the water. Poach for 3 to 4 minutes, then lift out with a slotted spoon and let drain on paper towels.
- Assemble and serve:
- Place each cloud on a plate, layer with avocado slices, and top with a poached egg. Season with salt, pepper, and any garnishes you like, then serve immediately while everything is warm.
Save The first time I served these to friends at brunch, someone said they felt like eating a sunrise. I didn't know what that meant until I looked down at my own plate, the golden yolk spilling over bright green avocado, the cloud bread catching the light. It's one of those meals that makes you slow down and pay attention, even on a busy Tuesday.
How to Store and Reheat
The cloud breads keep in an airtight container in the fridge for up to two days, though they lose a bit of their fluff. I reheat them gently in a 300°F oven for about 5 minutes, just until warmed through. The poached eggs and avocado are best fresh, so I prep the clouds ahead and do the toppings right before serving.
Customizing Your Clouds
Once you master the basic technique, you can play with flavors endlessly. I've folded in everything from crumbled feta to chopped sun dried tomatoes, even a pinch of garlic powder when I'm feeling bold. Some mornings I skip the poached egg entirely and top them with smoked salmon and capers, turning breakfast into something that feels almost fancy.
What to Serve Alongside
These clouds are rich enough to stand alone, but I like adding a handful of arugula dressed with lemon juice or some roasted cherry tomatoes on the side. The brightness cuts through the richness of the egg and avocado, making the whole plate feel balanced.
- A simple mixed green salad with a light vinaigrette adds crunch and freshness.
- Roasted asparagus or sautéed spinach tucked under the avocado boosts the veggie count without much effort.
- Fresh fruit like berries or citrus segments on the side brings a sweet contrast that wakes up your palate.
Save This is the kind of breakfast that makes you feel like you've treated yourself without spending hours in the kitchen. It's light, it's satisfying, and it never gets old no matter how many times you make it.
Recipe FAQs
- → Why do egg whites need cream of tartar?
Cream of tartar stabilizes the egg whites during beating, helping them reach stiff peaks more easily and hold their shape better during baking. This creates the light, airy texture essential to cloud bread.
- → Can I make cloud bread ahead of time?
Cloud bread is best served fresh from the oven while still warm and fluffy. You can prepare the whipped whites up to 2 hours ahead and refrigerate them, but bake just before serving for optimal texture.
- → How do I get perfectly poached eggs?
Use gently simmering water with a splash of white vinegar, which helps the egg whites set quickly. Crack each egg into a small bowl first, then slide it gently into the water. Cook for 3-4 minutes until whites are set but yolks remain runny.
- → Is cloud bread suitable for meal prep?
While cloud bread itself doesn't store well, you can prepare components separately and assemble fresh at serving time. Avocado and poached eggs are best made fresh to maintain quality and taste.
- → What are good flavor variations?
Try adding smoked paprika, fresh herbs like dill or basil, or everything bagel seasoning to the egg whites before baking. Experiment with different toppings such as sautéed spinach, roasted tomatoes, or crispy bacon alongside the avocado and egg.
- → Can I make this dairy-free?
Absolutely. Simply omit the Parmesan cheese—the cloud bread base relies on eggs only, so it remains naturally dairy-free. The avocado and poached eggs are already dairy-free, making this easily adaptable for plant-based diets.