Cloud Bread Breakfast Clouds (Print View)

A light, fluffy breakfast with baked egg whites, creamy avocado slices, and 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 (for poaching water)
09 - Salt and pepper, to taste
10 - Fresh chives, chopped (optional)
11 - Red pepper flakes (optional)

# Directions:

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

# Expert Advice:

01 -
  • These clouds are so light and airy they feel like a guilty pleasure that's actually packed with protein.
  • The whole thing takes thirty minutes from start to plate, so it works for lazy weekends or mornings when you actually have time.
  • Gluten-free without trying, fancy enough to serve guests, simple enough to make in your pajamas.
02 -
  • A truly clean bowl and beaters make the difference between clouds and slightly whipped eggs, so wash everything with soap and hot water first and even then wipe down with a tiny bit of vinegar.
  • Those clouds are best served immediately because they deflate a little as they cool, so time your poaching and avocado prep to finish exactly when the baking does.
03 -
  • Room temperature eggs really do whip better and faster, so plan ahead and let them sit on the counter while you prep everything else.
  • If you're making these for guests, prep the avocado right before serving and have the poaching water already simmering so nothing sits around getting cold.
Return