Cloud Toast with Avocado Honey (Print)

Light baked egg whites on toast, topped with avocado roses, honey, and microgreens for a vibrant start.

# Ingredients:

→ 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

# Instructions:

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

# Pro Tips:

01 -
  • Those egg white clouds are genuinely airy and elegant—they taste lighter than they look, which somehow makes you feel virtuous about eating breakfast.
  • The whole thing comes together in 25 minutes, so you can actually pull this off on a weekday if you're feeling ambitious.
  • It's one of those dishes that looks Instagram-worthy but tastes even better than the photos suggest.
02 -
  • The oven temperature matters—too low and your clouds spread thin and flat, too high and they brown before the yolks cook through, so trust the 220°C.
  • Don't wash your egg white bowl with soap beforehand; any residual fat will sabotage your whipping, so rinse it with vinegar or lemon juice and dry it completely.
03 -
  • If you're making this ahead of time, whip your egg whites right before baking—they start to weep and lose volume if they sit around waiting.
  • A pinch of cream of tartar added to the egg whites before whipping helps them reach higher peaks and stay stable longer in the oven.
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