Save I discovered Cloud Toast while experimenting with leftover egg whites one Sunday morning, and honestly, I was just trying to avoid waste. But something magical happened when I whipped those whites into peaks and watched them puff up in the oven—suddenly I had this ethereal, custardy creation that felt almost too elegant for breakfast. My partner walked in halfway through plating and asked if I was trying to impress someone, and I realized I was actually just impressing myself. It's become my go-to when I want to feel like I'm dining out without leaving the kitchen.
I made this for a friend who'd been stress-eating cereal for weeks, and watching her face when she took that first bite—the way the yolk broke over the cloud and trickled onto the toast—was worth every minute of whisking. She kept asking how I made the avocado into a rose, and I realized the technique isn't actually complicated, just theatrical. Now she texts me photos of her own Cloud Toast attempts, and I've never felt more like a kitchen mentor.
Ingredients
- Eggs: Four large eggs, separated with care—cold eggs separate cleaner, and even a tiny speck of yolk will sabotage your whites, so take your time with this step.
- Sourdough bread: Two thick slices that can stand up to toppings without getting soggy; the tang of sourdough cuts through the richness beautifully.
- Ripe avocado: One that yields slightly to pressure, not rock-hard or mushy—the line between perfect and frustrating is thin here.
- Honey: Two teaspoons of the good stuff, drizzled generously because this is breakfast, not an apology.
- Microgreens: A small handful for color and a peppery bite that balances the richness of yolk and avocado.
- Flaky sea salt and black pepper: The finishing touches that taste completely different from table salt—don't skip this upgrade.
- Lemon juice: Optional, but it's the trick that keeps your beautiful avocado roses from turning brown while you're plating.
- Olive oil: For brushing the bread if you're toasting it separately, which adds subtle richness and crispness.
Instructions
- Heat your oven and prep the pan:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper—this prevents sticking and cleanup is almost non-existent. The high heat gives you those golden, caramelized edges.
- Toast the bread:
- Lightly toast your sourdough slices or brush with olive oil and toast in the oven for 3–4 minutes until golden and just crispy on the outside. Set them aside so they're ready when your clouds are done.
- Separate with precision:
- Crack eggs into separate bowls, placing whites in one large clean bowl and each yolk in its own small bowl—this gives you room to work and prevents disasters. A single drop of yolk will keep your whites from reaching their fluffy potential.
- Whisk the whites into clouds:
- Using an electric mixer (seriously, a whisk will exhaust you), beat the egg whites until stiff peaks form—this takes about 3–4 minutes and you'll know it's right when peaks stand straight up on the beaters. Stop as soon as they're stiff or you'll end up with grainy, separated whites.
- Shape the mounds:
- Spoon the beaten whites onto your prepared baking sheet into two fluffy mounds, making a small well or depression in the center of each with the back of a spoon—this is where your yolk will nestle. The bigger you make them, the more dramatic the presentation.
- First bake:
- Bake for 3 minutes until the whites start setting but are still soft inside—you're aiming for that contrast between a set exterior and a cloud-like center.
- Add the yolks:
- Gently slide one yolk into the center well of each cloud, being careful not to break it—a broken yolk is still delicious but loses that dramatic runny moment. Return to the oven immediately.
- Second bake:
- Bake for another 3–4 minutes until the whites are golden and the yolks look just set on top but still jiggly underneath when you jiggle the pan. Every oven is different, so start checking at 2 minutes.
- Make your avocado roses:
- While everything bakes, halve your avocado, remove the pit, peel gently, and slice each half thinly into fan shapes—then gently roll each fan into a rose shape. A light brush of lemon juice keeps them from oxidizing and turning brown while you finish plating.
- Plate with intention:
- Place each cloud egg on a slice of toast, crown it with an avocado rose, drizzle with honey, and top with a generous handful of microgreens for color and peppery bite. This is your moment to arrange it exactly how you like it.
- Final season:
- Sprinkle flaky sea salt and fresh black pepper over everything—the larger flakes of sea salt dissolve slowly and taste brighter than table salt. Serve immediately while the clouds are still warm and the toast is still crispy.
Save The first time I made this for my mom, she wouldn't let me plate it—she sat at the counter insisting I let her watch the whole process, asking questions about why I was being so fussy about the oven temperature. Halfway through the second bake, she said, 'This is fancy, but it's not fussy,' and I realized that's exactly what makes this recipe special. It looks like you spent hours in the kitchen, but really you just paid attention.
The Science of Egg White Magic
Egg whites are basically proteins suspended in water, and when you whisk them, you're trapping thousands of tiny air bubbles that give you that cloud-like texture. The heat sets the protein structure while keeping the center soft, which is why timing matters—whisk them too early and they'll collapse, bake them too long and they turn rubbery. Understanding this makes you feel less like you're following instructions and more like you're actually cooking.
Why Avocado Roses Aren't as Intimidating as They Look
The rose is just an avocado fanned and rolled—it sounds fancy but it's mostly theater, and honestly, a slightly wonky rose tastes just as good as a perfect one. I've learned that the imperfect ones often look more interesting anyway, like they were arranged by someone with actual hands and not a food stylist. The lemon juice trick prevents browning and keeps your morning from turning into a race against oxidation.
Making It Your Own
This recipe is a canvas, and I've found that the best versions happen when you make it twice and then start experimenting. Hot honey instead of regular honey adds a spicy-sweet moment, dukkah brings nutty earthiness, and crispy bacon bits feel right with the richness. Some mornings I'll swap the microgreens for fresh herbs like dill or chives, and it completely changes the mood of the dish.
- Try adding a pinch of chili flakes or dukkah for unexpected warmth and depth.
- Use gluten-free bread if you need to, and it works just as well for catching all that golden egg and creamy avocado.
- Don't stress if your rose looks more like a crumpled fan—it'll taste amazing and probably look more interesting than a perfect one anyway.
Save Cloud Toast has become the breakfast I make when I want to slow down and actually taste my morning. It's proof that the most impressive meals don't require complicated techniques, just eggs, heat, and a little patience.
Recipe FAQs
- → How do you achieve fluffy egg whites for the toast?
Whisk the egg whites using an electric mixer until stiff peaks form. This traps air, creating a light, cloud-like texture when baked.
- → What bread works best for this dish?
Thick slices of sourdough provide a sturdy and flavorful base that toasts well without becoming soggy under the toppings.
- → How can I prevent avocado from browning?
Lightly brush avocado slices with lemon juice to slow oxidation and keep the vibrant green color intact.
- → Can I customize the toppings on cloud toast?
Yes, you may add chili flakes or dukkah for extra spice and texture, or swap honey for hot honey or olive oil for varied flavors.
- → What is the ideal baking temperature and time for the egg whites?
Bake the shaped egg whites at 220°C (425°F) for 3 minutes, add yolks, then bake for another 3–4 minutes until golden and just set.
- → Is this suitable for special diets?
This dish is vegetarian and nut-free. For gluten-free needs, substitute sourdough with gluten-free bread.