Save Last weekend, I watched my roommate stare at a plate of plain toast with a cup of coffee and sighed. She wanted something that felt fancy but didn't require leaving the house. That's when Cloud Toast popped into my head—I'd seen it on someone's Instagram months ago and forgotten about it until that moment. The memory hit me: pillowy egg white clouds, golden and delicate, topped with avocado roses and honey. I grabbed eggs from the fridge and thought, why not? Thirty minutes later, she was taking photos before eating. It's become the one thing I make when I want to impress someone without the stress.
Making this for my friend Sam on a Sunday morning changed something. She's a baker, always precise, always skeptical of shortcuts. When the clouds came out golden and puffy, she actually gasped. Then she tasted it—yolk still warm, avocado cool and creamy, honey running into everything. She looked up and said, "This is summer breakfast energy." Now every time she visits, it's the first thing she asks for.
Ingredients
- Eggs (4 large, separated): Room temperature eggs whip higher and fluffier—cold ones take forever and never quite reach those stiff peaks you need. The magic is in the separation; even a drop of yolk in your whites will sabotage everything.
- Sourdough bread (2 thick slices): The tang cuts through the richness beautifully, but honestly, any good crusty bread works if sourdough isn't around. Toast it just enough to hold up the weight of the cloud without shattering.
- Avocado (1 ripe): Pick one that yields just barely to pressure—not rock hard, not mushy. The difference between a perfect rose and a bruised mess is sometimes just a day of ripening.
- Honey (2 teaspoons): Use something that tastes good on its own, because you're not hiding it here. The warmth of the eggs will make it runny in the best way.
- Microgreens (small handful): These are what make the plate look alive. Any peppery greens work, but the smaller varieties pack the most punch visually.
- Flaky sea salt and black pepper: Don't grind the pepper from a can; fresh pepper tastes sharp and alive, which is what these delicate eggs deserve.
- Lemon juice (1 teaspoon, optional): Brush avocado with this the second you slice it if you're not serving right away. I learned this the hard way after making beautiful roses that turned brown while I was plating.
- Olive oil (for brushing): A good one makes the toast taste better, but don't waste expensive oil here—save that for finishing.
Instructions
- Get your oven ready and set the stage:
- Preheat to 220°C and line a baking sheet with parchment paper. This matters more than you'd think because your clouds need space to puff up without sticking. Toast your bread now, or brush it with olive oil and stick it in alongside the egg whites during the final few minutes.
- Separate your eggs like your kitchen depends on it:
- White in one big bowl, yolks in separate small bowls. Use a very clean bowl for the whites—any grease, any speck of yolk, and you're starting over. If you're nervous, separate over a small bowl first, then transfer the white if it's perfect.
- Whisk the egg whites until they reach stiff peaks:
- Use an electric mixer if you have one; whisking by hand works but your arm will remind you tomorrow. When you lift the beaters, the peaks should stand straight up without drooping. You'll feel the moment it's perfect—the texture changes from glossy to matte.
- Shape your clouds and create little nests:
- Spoon the beaten whites into two generous mounds on the parchment. Use the back of a spoon to create a small well in the center of each—this is where your yolk will live. It doesn't need to be perfect; the imperfections actually make them more beautiful.
- Give them 3 minutes to set their foundation:
- Bake the empty clouds just long enough to firm up the exterior slightly. This prevents the yolk from sinking straight through when you add it.
- Slide in the yolks with gentleness and intention:
- One yolk per cloud, right into that little well. Be slow and careful—the yolk is fragile and you want it to stay whole. If you crack it, the whole thing still tastes amazing, but it won't look as stunning.
- Finish the bake until everything is golden and set:
- Another 3 to 4 minutes, and you're looking for the whites to turn pale gold and the yolk to set just barely—it should still jiggle slightly when you nudge the pan. The carryover heat will finish it perfectly.
- Craft your avocado roses while the oven does its work:
- Halve the avocado, pop out the pit, and peel. Slice each half thinly and lengthwise, then fan the slices and gently roll them into a rose shape. It sounds fussy, but it's honestly easier than it sounds once you do it once.
- Assemble everything at the last possible moment:
- Cloud on toast, avocado rose on top, honey drizzled warm, microgreens scattered, salt and pepper finishing it off. The whole thing should come together in about two minutes, and then you eat it immediately while the toast is still warm and the cloud is still fluffy.
Save There's a moment when the cloud comes out of the oven and you realize you made something that looks like a restaurant plated it. My mom had that moment, and she called me from the kitchen just to say, "I did this. I actually made this." That's what Cloud Toast does—it makes you feel like a better cook than you were before you started.
The Science of Perfectly Whipped Clouds
Egg whites are basically all protein and water, and when you whisk them, you're beating in air that creates tiny bubbles trapped by the protein structure. Those bubbles are what makes the cloud fluffy instead of dense. The moment the whites go from glossy to matte, those proteins have relaxed and formed a stable foam that can hold its shape in the oven. Temperature matters because room temperature whites whip faster and higher than cold ones. Once they hit the oven, the heat sets those proteins into their fluffy structure permanently—that's why you see them transform from pale and delicate to golden and firm.
Why Toast Matters More Than You'd Think
Soggy toast is a tragedy waiting to happen. A quick toast in the oven or a brush of olive oil followed by a minute under the broiler gives the bread enough structure to support the weight of the cloud without falling apart. The toasted surface also develops a subtle sweetness that plays beautifully against the richness of the yolk and avocado. If you're not sure if it's toasted enough, toast it a little longer—it's harder to ruin with too much than too little.
Variations and Finishing Touches
Once you master the basic cloud, the toppings become your playground. Drizzle hot honey instead of regular honey for a spicy-sweet contrast, or skip honey entirely and use good olive oil with flaky salt. A pinch of chili flakes adds heat and color, and dukkah brings this incredible nutty complexity that transforms the whole plate. For a gluten-free version, swap the sourdough for your favorite gluten-free bread—just make sure it's sturdy enough to hold everything. The beauty of this recipe is that the cloud and yolk are the star, and everything else is just your signature.
- Try chili flakes or dukkah for unexpected depth and visual drama.
- Gluten-free bread works beautifully if you need to accommodate dietary needs.
- Save this for moments when you want breakfast to feel like celebration.
Save Cloud Toast is proof that breakfast doesn't need to be simple to be approachable. It's the kind of dish that looks like you spent hours but takes barely thirty minutes, and somehow tastes like summer and celebration on a plate.
Recipe Questions
- → How do I achieve fluffy egg white clouds?
Whisk egg whites until stiff peaks form using a clean bowl and electric mixer. Gently shape the whites into mounds with a well in the center before baking at a high temperature.
- → Can I use bread other than sourdough?
Yes, thick slices of any sturdy bread work well. Gluten-free options can be used if preferred, just ensure they toast nicely.
- → What’s the best way to make avocado roses?
Thinly slice the avocado halves, fan out the slices, and gently roll them to form rose shapes. Brushing with a little lemon juice helps prevent browning.
- → Is honey essential for this dish?
Honey adds a subtle sweetness that balances the flavors, but alternatives like hot honey or a drizzle of quality olive oil also complement the dish well.
- → How do I keep the egg whites from collapsing after baking?
Bake at a high temperature briefly to set the whites quickly and maintain their structure. Avoid opening the oven door frequently during baking.