Cloud Toast with Avocado Honey (Printable)

Fluffy baked egg whites on toast topped with avocado, honey, and microgreens for a vibrant breakfast.

# What You 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 (to prevent avocado browning)
09 - Olive oil, for brushing bread

# Steps:

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

# Expert Tips:

01 -
  • Those egg white clouds are pure comfort with surprising elegance—pillowy, custardy centers that remind you why simple ingredients matter.
  • You'll actually use those spare egg whites cluttering your fridge instead of feeling guilty about tossing them.
  • The whole thing comes together in 25 minutes, which means you can make something restaurant-quality on a weekday morning.
02 -
  • Room-temperature or slightly warm egg whites whip faster and hold their peaks better than cold ones—let them sit out for 10 minutes if you have time.
  • Your oven temperature matters more than you'd think; an oven that runs cool will give you runny whites, while one that runs hot might overcook the yolks, so trust your eyes over the timer.
  • Don't walk away during the second bake—the difference between perfectly set and rubbery is literally 30 seconds.
03 -
  • A tiny pinch of cream of tartar added to your egg whites before whisking helps them reach stiff peaks faster and hold them longer.
  • If your avocado is hard when you're ready to plate, slice it just before serving so it stays creamy instead of oxidizing and turning gray.
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