Cloud Toast Avocado Honey (Print View)

Fluffy baked egg whites atop toast with avocado roses, honey drizzle, and microgreens for a vibrant breakfast.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It looks restaurant-quality the moment it hits the plate, which somehow makes ordinary Sunday mornings feel celebratory.
  • The egg whites are light and airy while the yolk stays silky in the center, giving you texture contrast that keeps each bite interesting.
  • You can prep almost everything ahead and have it plated in under five minutes when guests arrive.
02 -
  • The egg whites must be completely yolk-free and whisked in a completely clean, dry bowl—any fat will prevent them from reaching stiff peaks, and you'll end up with a flat, weepy mess.
  • Don't over-bake the yolks; they go from silky to rubbery in less than a minute, so set a timer and check early if your oven runs hot.
  • Avocado browning happens fast once sliced, so slice and roll it after the eggs are already baking, not before.
03 -
  • Room temperature egg whites whip faster and more reliably than cold ones, so pull them out of the fridge 15 minutes before you plan to cook.
  • If your oven runs hot or cold, invest five minutes in testing it with an oven thermometer—it's the single best thing you can do for consistency in dishes like this where timing is everything.
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