Pin I discovered cloud bread entirely by accident one Sunday morning when my mixer was already out from whipping cream for coffee. My eggs were separated anyway, and I had this wild idea: what if I treated egg whites like they were the main event instead of an afterthought? Twenty minutes later, I pulled these impossibly light, pillow-soft clouds from the oven, each one holding a perfect golden yolk in its center. The first bite was a revelation—crispy on the outside, tender within, nothing but air and protein and pure breakfast magic.
The real test came when I made this for my roommate who'd just started a no-carb experiment. She looked skeptical until she tasted it, then immediately asked for the recipe. Now it's become our go-to Saturday morning thing, especially when we're celebrating something small, like finally finishing a project or just wanting breakfast to feel special.
Ingredients
- Eggs, separated (4 large): The magic happens when you fully separate them; even a speck of yolk sabotages the whites' ability to reach that cloud-like volume.
- Cream of tartar (1/4 teaspoon): This stabilizes the whites and helps them hold their structure longer, preventing them from weeping or collapsing.
- Salt (1/4 teaspoon, plus more for seasoning): It seasons the clouds and makes the whites beat more efficiently.
- Black pepper (1/4 teaspoon): Ground fine and folded in gently to keep the clouds from deflating.
- Parmesan cheese (1/4 cup, optional): Adds a savory depth; I learned to use the finely grated kind so it distributes evenly without weighing things down.
- Avocados (2 ripe): The creamy counterpoint to the airy bread, best sliced just before serving so it doesn't brown.
- Eggs for poaching (4 large): Room temperature eggs poach more gently and evenly than cold ones.
- White vinegar (1 tablespoon): A small amount helps the egg whites set without making them taste vinegary.
- Fresh chives (optional): A bright, mild onion note that finishes the plate beautifully.
Instructions
- Get your oven ready and set the stage:
- Preheat to 350°F and line your baking sheet with parchment paper. Having everything prepared means you can move quickly once you start beating those egg whites, since they're at their peak volume for only a few minutes.
- Separate your eggs like youre being very deliberate:
- Place the whites in one large, very clean bowl (any grease will prevent them from whipping) and each yolk in its own small bowl. I keep the yolks separate so I can add them one at a time to each cloud without accidents.
- Beat the whites into fluffy clouds:
- Add cream of tartar and salt to the whites, then use an electric mixer on medium-high speed. Beat until stiff peaks form—youll know it's right when you can turn the bowl upside down and nothing moves. This takes about 3 to 4 minutes.
- Fold in the seasonings gently:
- Sprinkle in the black pepper and Parmesan cheese (if using) and fold with a spatula, turning the bowl and cutting down through the center with each motion. Stop as soon as everything is incorporated so you don't deflate all your hard work.
- Shape and bake the first round:
- Spoon the mixture into 4 mounds on the parchment, leaving space between each. Use the back of a spoon to create a shallow well in the center of each mound—this is where the yolk will nestle.
- Add the yolks and finish baking:
- Bake for 5 minutes until the whites are just starting to set, then carefully slip one yolk into each well. Return to the oven for 4 to 5 minutes more, until the whites are set and lightly golden but the yolks are still soft inside.
- Poach the topping eggs while the clouds finish:
- Bring a saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl first, then slide gently into the water. Poach for 3 to 4 minutes until the whites set but yolks stay runny, then lift out with a slotted spoon and drain on paper towels.
- Plate and finish:
- Top each cloud bread with a few avocado slices and a poached egg. Season with salt, pepper, and any optional garnishes you love.
Pin There's something almost ceremonial about serving this dish. Each cloud is unique, slightly different in shape, and when you break into the poached egg and the yolk runs down the side, it feels like a small, perfect moment. It's breakfast that makes you pause and actually taste what's in front of you.
Timing and Temperature Matter
I used to rush the oven temperature and end up with dense clouds that didn't rise properly. Once I started preheating fully and respecting the 350°F mark, everything changed. The lower temperature gives the egg whites time to set gently from the outside in, creating that signature fluffy interior. If your oven runs hot, check the clouds a minute or two early—ovens have personalities, and you want to catch them when they're golden but still tender.
Building Flavor Without Weight
The beauty of this dish is that it's fundamentally simple, but a few smart choices elevate it completely. Smoked paprika sprinkled over the clouds before baking adds depth without any heaviness. Fresh herbs like dill or tarragon fold in just as easily as Parmesan, and they can change the whole character of the plate. I've also experimented with adding a tiny bit of sharp cheddar instead of Parmesan, and it creates this richer, almost malty undertone that pairs beautifully with the runny yolk.
Variations and Customization
This recipe has become a canvas in my kitchen. Some mornings I keep it pure and minimal, focusing on the contrast between the clouds and a perfectly poached egg. Other times I slide sautéed spinach or caramelized onions underneath the avocado for extra substance, or top everything with crispy bacon crumbles and a scatter of red pepper flakes. The clouds themselves stay light and delicate, but they're flexible enough to play nicely with whatever you want to add.
- Try layering sautéed mushrooms or caramelized onions beneath the avocado for an earthier version.
- Omit the Parmesan and add fresh herbs like dill, chives, or tarragon to the whites before baking for brightness.
- Serve alongside a simple arugula salad dressed with lemon and olive oil if you want more greens on your plate.
Pin Cloud bread turns breakfast into something you look forward to, not just something you grab on the way out the door. Once you master the technique, you'll find yourself making it again and again.
Recipe Q&A
- → How do you achieve the perfect fluffy texture in the cloud bread?
Whip the egg whites with cream of tartar until stiff peaks form, carefully folding in seasoning without deflating for maximum volume.
- → Can I omit the Parmesan cheese in the cloud bread?
Yes, Parmesan is optional and can be left out for a dairy-free variation without affecting the bread's texture.
- → What is the purpose of vinegar when poaching eggs?
Vinegar helps the egg whites coagulate faster, keeping them compact and preventing them from spreading in the water.
- → How do I know when the poached eggs are done?
Poach until whites are set but yolks remain runny, usually about 3–4 minutes; use a slotted spoon to gently lift and check.
- → Are there suggested garnishes to enhance this dish?
Fresh chives, red pepper flakes, smoked paprika, or a sprinkle of herbs add extra flavor and visual appeal.