Cloud Bread Breakfast Clouds (Printable)

Pillowy egg white clouds topped with creamy avocado slices and poached eggs. Gluten-free, high-protein, ready in 30 minutes.

# What You Need:

→ 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)

→ Topping

06 - 2 ripe avocados, sliced
07 - 4 large eggs for poaching
08 - 1 tablespoon white vinegar
09 - Salt and pepper to taste
10 - Fresh chives, chopped (optional)
11 - Red pepper flakes (optional)

# Steps:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Separate 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 egg whites. Using an electric mixer, beat until stiff peaks form.
04 - Gently fold black pepper and Parmesan cheese into whipped egg whites.
05 - Spoon whipped egg whites onto prepared baking sheet in 4 mounds. Use back of spoon to create a small well in center of each mound.
06 - Bake for 5 minutes, then carefully add one egg yolk into each well.
07 - Return to oven and bake for 4-5 minutes until whites are set and lightly golden.
08 - Bring saucepan of water to gentle simmer with vinegar. Crack each egg into small bowl, then gently slide into simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain on paper towels.
09 - Top each cloud bread with avocado slices and a poached egg. Season with salt, pepper, and optional garnishes.

# Expert Tips:

01 -
  • It looks impressive but comes together in half an hour with ingredients you probably already have.
  • The cloud bread is so airy it practically melts on your tongue, yet keeps you full for hours thanks to all that protein.
  • You can prep the clouds ahead and reheat them gently, making weekday mornings feel less frantic.
02 -
  • Any grease or yolk in your egg whites will prevent them from whipping, so wash your bowl with hot soapy water and dry it completely before you start.
  • Don't skip the first bake before adding the yolks, the structure needs to set or the yolks will sink straight through and spread everywhere.
  • Fresh eggs poach better than old ones because the whites cling tighter to the yolk, if yours are older add an extra splash of vinegar.
03 -
  • Let your separated eggs come to room temperature for about 15 minutes before whipping, they'll gain more volume that way.
  • If your poached eggs spread too much, try cracking them into a fine mesh strainer first to drain off the loose watery whites.
  • For a dairy free version, skip the Parmesan and add a pinch of nutritional yeast instead, it gives a similar savory depth.
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