Cloud Bread Breakfast Clouds

There's something magical about cracking eggs into a mixer at dawn and watching them transform into clouds. I discovered this dish during one of those mornings when I was tired of the usual breakfast routine and had nothing but eggs, avocado, and curiosity. The first time the mixer kicked in and those whites started climbing toward stiff peaks, I felt like I was doing something almost scientific in my own kitchen. When they came out of the oven golden and puffy, I honestly gasped. It felt ridiculous to be this excited about breakfast, but here we are.

I made these for my sister one Sunday after she mentioned dreading another boring egg breakfast, and watching her face when she bit into that cloud and hit the runny yolk was worth every second of whisking. She kept asking how I made them so fluffy, convinced there was some secret ingredient I wasn't telling her. The avocado and poached egg on top made it feel intentional, like actual brunch rather than scrambled eggs hastily assembled before work.

Ingredients

• Eggs, separated (4 large for clouds, 4 more for poaching): Room temperature eggs whip up better, so pull them out about 15 minutes before you start, and make sure your bowl is completely grease-free or the whites won't cooperate.
• Cream of tartar: This tiny amount stabilizes your egg whites and helps them hold those stiff peaks without getting grainy or weeping liquid.
• Parmesan cheese (1/4 cup shredded, optional): Adds a savory depth and actually helps the clouds brown beautifully, but you can skip it for dairy-free versions.
• Avocados (2 ripe ones, sliced): Choose avocados that yield slightly to gentle pressure, not rock-hard ones, so they're creamy enough to complement the clouds.
• White vinegar (1 tablespoon for poaching): Keeps the egg whites together in the water so you don't end up with stringy wisps everywhere.
• Salt and black pepper: Season each component separately for better flavor distribution than waiting until the very end.
• Fresh chives and red pepper flakes (optional garnish): The chives bring freshness and the flakes add a little heat that cuts through the richness.

Instructions

Get your oven ready and separate with care:

Preheat to 350°F with a parchment-lined baking sheet waiting. Separate your eggs one at a time into a small bowl first, then transfer the white to your big mixing bowl and the yolk to its own container, because even one tiny drop of yolk ruins everything.

Whip those whites into fluffy peaks:

Add cream of tartar and a pinch of salt to your whites, then beat with an electric mixer on medium-high until you see stiff, glossy peaks that hold their shape. This usually takes 4-5 minutes, and yes, your arm will get tired if you do it by hand.

Fold in the flavors gently:

Sprinkle in black pepper and Parmesan, then fold them in with a spatula using a motion that turns the bowl as you scoop from the bottom up, keeping all that air trapped inside.

Build your clouds:

Spoon four mounds onto your baking sheet, then use the back of the spoon to make a little well in the center of each one where the yolk will eventually nestle.

Bake and add the yolks:

Bake the clouds for 5 minutes until they start to set and firm up, then carefully slide one raw yolk into each well and bake another 4-5 minutes until the whites are set and lightly golden but the yolk is still soft inside.

Poach eggs while the clouds finish:

In a separate saucepan, bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl, then slide it into the water and let it cook untouched for 3-4 minutes until the white is set but the yolk jiggles slightly when you nudge it with a spoon.

Assemble and serve:

Top each cloud with avocado slices and a poached egg, then scatter with salt, pepper, chives, and red pepper flakes if you're feeling fancy.

Save

These clouds have become my answer to the question of what breakfast looks like when you actually care, which is rare and important. There's something deeply satisfying about the contrast of textures—airy, fluffy clouds against creamy avocado and that warm, runny yolk breaking across everything.

Why This Breakfast Hits Different

Most breakfast foods are either heavy or boring, but these clouds manage to feel special and indulgent while keeping you full for hours. The combination of whipped protein and healthy fat from avocado creates a breakfast that doesn't leave you hungry by mid-morning, and the whole thing feels like you're doing something refined rather than just cooking.

Customizing Your Clouds

While the basic clouds are perfect on their own, you can easily adjust them to match what's in your kitchen or what you're craving. Fresh herbs like dill or tarragon work beautifully mixed in before baking, smoked paprika adds depth, and a sprinkle of crispy bacon bits folded in at the end transforms these into something a little more indulgent.

Making This Work for Your Morning

These clouds are fast enough for a proper weekend breakfast but feel impressive enough that you won't mind the minimal effort required. The beauty of this dish is that even when things go slightly wrong—maybe your avocado is a touch underripe or your poach isn't perfect—you still end up with something delicious and worth eating.

• Make sure your parchment paper stays in place so the clouds don't stick and tear when you transfer them.
• If poaching intimidates you, scrambled or fried eggs work perfectly fine on top instead.
• Serve immediately while the clouds are still light and the yolk is still warm and runny.

Save

This breakfast became one of those recipes I come back to when I want to feel a little fancy without actually trying very hard. Make these for someone you care about and they'll understand why you got excited enough to make them again.

Recipe FAQ

→ What is cloud bread made from?

Cloud bread is primarily made from whipped egg whites with a pinch of cream of tartar, seasoning, and optionally Parmesan cheese for added flavor.

→ How do you achieve the fluffy texture in cloud bread?

Whipping egg whites until stiff peaks form incorporates air, creating a light and fluffy texture once baked.

→ Can I omit the Parmesan cheese in the cloud bread?

Yes, omitting Parmesan makes it dairy-free without affecting the overall cloud-like texture.

→ How are the eggs poached for the topping?

Eggs are gently cracked into simmering water with vinegar and cooked 3-4 minutes until whites set but yolks remain runny.

→ What are good garnishes to enhance the flavor?

Fresh chives, red pepper flakes, smoked paprika, or your favorite herbs add aroma and a subtle kick.

→ Is this dish suitable for a gluten-free diet?

Yes, the dish contains no gluten ingredients, making it ideal for gluten-free eating plans.