Cloud Bread Breakfast Clouds (Print)

A light, airy breakfast featuring baked egg white clouds with avocado slices and perfectly poached eggs.

# Ingredients:

→ 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)

# Instructions:

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

# Pro Tips:

01 -
  • It tastes indulgent and fancy but comes together faster than scrambled eggs.
  • Youre eating clouds for breakfast and somehow that makes you feel like youre winning at life.
  • One plate delivers serious protein without any heaviness or guilt.
02 -
  • Use absolutely clean equipment for the egg whites; even a smidge of yolk or grease will prevent them from whipping properly.
  • Room temperature eggs separate more easily and whip to greater volume than cold eggs straight from the fridge.
  • Don't overbeat the whites after they reach stiff peaks or they'll start to look grainy and break apart.
03 -
  • Make sure your egg whites reach stiff peaks but stop right before they start to look grainy; that's overbeaten territory.
  • If you're nervous about poaching, a poaching pod takes all the guesswork out and still gives you that beautiful runny yolk.
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