Merken The first time I made cloud toast was purely by accident—I'd whisked egg whites too enthusiastically while prepping a soufflé and couldn't bear to waste them. Instead of starting over, I spooned those fluffy peaks onto a baking sheet, nestled a yolk in each cloud, and watched them transform into something unexpectedly elegant. What emerged from the oven was breakfast that looked restaurant-worthy, and I realized I'd stumbled onto something that felt like both comfort and celebration on a plate.
Years later, I made this for a friend who'd just moved into her first apartment with a tiny kitchen. Watching her face light up when she pulled those golden clouds from the oven—like she'd accomplished something genuinely difficult—reminded me why I keep coming back to this recipe. It's one of those dishes that makes people feel capable in the kitchen.
Ingredients
- Eggs: Four large ones, separated—the quality matters here since you're showcasing them. Make sure your bowl is completely grease-free or those whites won't whip properly.
- Sourdough bread: Two thick slices give you a sturdy base that won't collapse under the weight of those fluffy clouds. The tang of sourdough complements the richness of the yolk perfectly.
- Ripe avocado: Choose one that yields slightly to pressure but isn't mushy. This is what gives the whole thing elegance.
- Honey: Two teaspoons to drizzle—the warmth makes it flow beautifully over the cool avocado.
- Microgreens: A small handful adds freshness and visual drama. They're the finishing touch that makes people think you've truly tried.
- Flaky sea salt and freshly ground black pepper: Season generously—these simple toppings shine when the base is this pure.
- Lemon juice: One teaspoon, optional but smart if you're not serving immediately and want to prevent the avocado from browning.
- Olive oil: For brushing bread, it adds richness and helps it toast evenly.
Instructions
- Heat your oven:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper. This temperature gets the whites golden without cooking the yolk too much.
- Toast the bread:
- Lightly toast your sourdough slices, either in the oven for 3–4 minutes brushed with olive oil or in a toaster. You want them golden and sturdy but not hard.
- Separate with care:
- Crack each egg, letting the white fall into a large clean bowl while setting each yolk aside in its own small bowl. Even a speck of yolk will prevent those whites from reaching their full fluffy potential.
- Whip those whites:
- Using an electric mixer, beat the whites until stiff peaks form—when you lift the beaters, they should point straight up. This takes about 3–4 minutes and is the whole magic of this dish.
- Shape the clouds:
- Spoon the beaten whites into two fluffy mounds on your prepared baking sheet, leaving space between them. Use the back of a spoon to create a small well in the center of each—this is where your yolk will nestle.
- First bake:
- Bake the clouds for 3 minutes until they're set but still pale. You're not cooking them all the way through yet.
- Add the yolks:
- Gently slide one yolk into the center of each cloud, being careful not to break it. The whites will cushion it perfectly.
- Final bake:
- Return to the oven for 3–4 minutes more until the whites are golden and the yolks feel just set when you nudge them gently with a spoon. You want them still slightly soft in the center.
- Make your avocado roses:
- While the clouds finish baking, halve your avocado, remove the pit, and peel carefully. Thinly slice each half, arrange the slices in a fanned pattern, and gently roll them into rose shapes with your fingers. Brush with lemon juice if you like, which prevents browning and adds brightness.
- Assemble and serve:
- Place each cloud egg on its toast, crown with an avocado rose, drizzle with honey, scatter microgreens over the top, and finish with flaky sea salt and black pepper. Eat immediately while the clouds are still warm.
Merken There's a moment, right after you pull these from the oven, where the kitchen fills with this incredible smell—toasty bread, warm eggs, that grassy richness of avocado. That's when breakfast stops being fuel and becomes a reason to linger at the table with someone you care about.
The Secret to Perfect Clouds
The real secret isn't some magical ingredient—it's patience and a clean bowl. I learned this the hard way after a dozen failed attempts where my whites just wouldn't cooperate. Room-temperature eggs whip faster and fuller than cold ones, so pull them out of the fridge about 15 minutes before you start. And when you're whisking, go until you see stiff peaks that don't budge when you tilt the bowl.
Playing with Flavors
This recipe is genuinely a blank canvas for your mood. I've drizzled hot honey infused with chili flakes for a breakfast that wakes you up. I've scattered dukkah—that incredible Egyptian spice blend—across the top for an earthy complexity. I've even swapped the honey for a generous pour of good olive oil and lemon zest when I wanted something more savory and Mediterranean. Each version feels like its own complete dish.
Timing and Variations
The beauty of this recipe is that it comes together in 25 minutes, which means you can pull off a restaurant-quality breakfast even on a regular Tuesday morning. Make it gluten-free by swapping the sourdough for your favorite gluten-free bread—the clouds and avocado don't care what's beneath them. The whole thing also works beautifully for impressing brunch guests since you can prep the avocado roses a few minutes ahead and assemble everything in seconds.
- Toast your bread lightly so it stays crisp and doesn't turn soggy under the warm cloud egg.
- If you're making this for someone with dietary restrictions, the egg whites, yolks, avocado, and microgreens are naturally gluten-free and dairy-free.
- Serve immediately after assembling—the contrast between warm clouds and cool avocado is part of what makes this special.
Merken This is the kind of breakfast that reminds you why cooking matters—because it brings joy into ordinary mornings. Make it for someone you love, or better yet, make it for yourself and feel that same sense of accomplishment.
Rezept FAQ
- → Wie lässt sich das Eiweiß am besten aufschlagen?
Verwenden Sie einen sauberen, fettfreien Behälter und schlagen Sie das Eiweiß mit einem elektrischen Mixer, bis steife Spitzen entstehen.
- → Kann das Gericht auch glutenfrei zubereitet werden?
Ja, ersetzten Sie das Sauerteigbrot einfach durch glutenfreies Brot Ihrer Wahl.
- → Wie verhindert man das Braunwerden der Avocado?
Ein leichter Anstrich mit Zitronensaft hilft, die Avocado-Scheiben frisch und grün zu halten.
- → Welche Honigsorten passen am besten?
Ein milder, flüssiger Honig harmoniert gut, aber auch würziger oder blumiger Honig kann interessante Akzente setzen.
- → Wie kann ich die Microgreens frisch halten?
Am besten kurz vor dem Servieren hinzufügen und kühl lagern, um Frische und Knackigkeit zu bewahren.
- → Kann man das Gericht im Voraus zubereiten?
Die Eiweißwolken verlieren an Volumen, wenn sie zu lange stehen, daher empfiehlt sich die Zubereitung direkt vor dem Servieren.