Cloud Bread Breakfast Clouds (Print View)

Enjoy a light, fluffy start featuring baked egg whites topped with avocado and perfectly poached eggs.

# Components:

→ 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)

# Directions:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Separate the 4 eggs, placing whites in a large clean bowl and yolks in small separate bowls.
03 - Add cream of tartar and salt to the egg whites, then beat with an electric mixer until stiff peaks form.
04 - Gently fold ground black pepper and shredded Parmesan cheese into the whipped egg whites if using.
05 - Spoon the whipped egg whites onto the baking sheet in 4 mounds and create a small well in the center of each with the back of a spoon.
06 - Bake the mounds for 5 minutes until slightly firm.
07 - Carefully place one egg yolk into each well and return to the oven for another 4 to 5 minutes until whites are set and lightly golden.
08 - Bring a saucepan of water to a gentle simmer, add white vinegar, then gently slide in 4 eggs one by one. Poach for 3 to 4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
09 - Top each cloud bread with sliced avocado and a poached egg. Season with salt, pepper, and optionally garnish with chopped chives and red pepper flakes.

# Expert Advice:

01 -
  • It feels indulgent and restaurant-quality, but honestly takes less time than scrambled eggs if you have a mixer handy.
  • Gluten-free, naturally protein-packed, and actually satisfies you without leaving you sluggish an hour later.
  • You get to feel like a kitchen wizard when it rises in the oven, which never gets old no matter how many times you make it.
02 -
  • If your egg whites don't reach stiff peaks, stop and check for grease or yolk—seriously, start over because it won't work otherwise.
  • Don't overbake the clouds in that first round; they should still be soft enough to hold the yolk without the whole thing being rubbery.
  • Vinegar in the poaching water is non-negotiable if you want neat eggs; it's the difference between beautiful eggs and cloudy, stringy ones.
03 -
  • If you're batch cooking for a group, you can bake all your clouds first, then poach eggs to order; the clouds stay fluffy and warm while you work.
  • A splash of white vinegar in the poaching water is the difference between elegant eggs and a cloudy egg mess—don't skip it.
  • Keep your mixer bowl and beaters scrupulously clean; even a microscopic trace of egg yolk or oil will prevent your whites from whipping properly.
Return