Save My sister called one Saturday morning asking if I could make something that wouldn't leave her feeling sluggish before her gym session. I had egg whites left over from a custard project, and somewhere between her request and that moment of standing in front of my fridge, I thought: what if I could make something literally float? The result was these cloud breads—pillowy, almost impossibly light, yet somehow filling enough to power through a morning. Now I make them whenever someone needs breakfast that feels like a treat but actually fuels you.
I remember plating these for a friend who'd been eating the same boring egg scramble for months. When she cut into the cloud and that golden yolk spilled across the creamy avocado, her face just lit up. She took one bite and immediately asked if I'd teach her how to make them. That moment—when a simple breakfast becomes something someone actually gets excited about—is when I knew this recipe was worth keeping in rotation.
Ingredients
- 4 large eggs, separated: The whites need to be completely free of any yolk for proper whipping—even a speck will stop them from reaching those dramatic peaks.
- 1/4 teaspoon cream of tartar: This stabilizes the whites and makes the whole thing foolproof, even if your bowl isn't perfectly clean.
- 1/4 teaspoon salt: Just enough to season the clouds subtly without making them taste salty.
- 1/4 teaspoon ground black pepper: Adds a quiet savory note that ties everything together.
- 1/4 cup shredded Parmesan cheese (optional): The umami boost that makes people wonder what the secret ingredient is.
- 2 ripe avocados, sliced: Choose ones that yield slightly to pressure—they should feel like butter when you cut them.
- 4 large eggs (for poaching): Use the freshest eggs you can find; older eggs spread too much in the water.
- 1 tablespoon white vinegar (for poaching water): Helps the egg whites set faster without cooking the yolk into submission.
- Fresh chives, chopped (optional): A bright finish that's worth the extra step.
- Red pepper flakes (optional): For anyone who likes heat whispering through their breakfast.
Instructions
- Get Your Mise en Place Right:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Separate those eggs one by one, making sure not a single drop of yolk sneaks into the whites—patience here saves regret later.
- Whip the Clouds:
- Pour the whites into a completely clean bowl (even a hint of grease will sabotage you) and add cream of tartar and salt. Beat with an electric mixer until stiff peaks form—you're looking for glossy, cloud-like formations that hold their shape.
- Season and Fold:
- Gently fold in black pepper and Parmesan cheese with a spatula, using as few strokes as possible to keep all that air you just worked for.
- Shape the Mounds:
- Spoon the whites onto the prepared baking sheet in 4 generous mounds, spacing them a couple inches apart. Use the back of your spoon to create a small well in the center of each—this is where the magic happens.
- First Bake:
- Bake for 5 minutes until the clouds just begin to set around the edges. You'll see them transition from pure white to a pale, barely-there golden cream.
- Nestle the Yolks:
- Carefully crack one yolk into each well, trying not to break it in the process. Return to the oven and bake another 4-5 minutes until the whites are completely set and lightly golden but the yolks are still tender inside.
- Poach the Topping Eggs:
- While the clouds bake, bring a saucepan of water to a gentle simmer and add vinegar. Crack each egg into a small bowl first, then slide it gently into the water—this gives you control and prevents the whites from scattering. Poach for 3-4 minutes until the whites are set but the yolks still jiggle slightly when you touch them.
- Plate and Serve:
- Top each cloud bread with creamy avocado slices and a warm poached egg. Finish with salt, pepper, chives, and red pepper flakes if you're feeling it.
Save There's something deeply satisfying about serving food that looks fancy but tastes like it came from the heart—no pretense, just technique and intention. Cloud breads somehow manage to be both luxurious and completely unpretentious at the same time.
Timing Is Everything
The beauty of this recipe is that every component should ideally hit the plate warm at the same moment. I bake the clouds first, then start the poaching water when they go into the oven for their final 4-5 minutes. This way, when the clouds come out, the eggs are almost ready to finish, and everything arrives together without anyone sitting around waiting. If you're cooking for guests, this timing magic is what turns a simple breakfast into something that feels orchestrated and special.
The Art of the Runny Yolk
The payoff of this dish lives in that moment when you cut into the poached egg and watch the yolk spill across everything else. It's not just about flavor—though the richness does complete the picture—it's about texture and surprise. The yolk becomes a sauce, binding the creamy avocado to the impossibly light cloud. I learned this the hard way by overcooking eggs and creating a sad, rubbery result. Now I set a timer and stick to it, knowing that 3-4 minutes is the sweet spot where the white is just barely opaque and the yolk is still liquid gold inside.
Ways to Make It Your Own
This recipe is a wonderful canvas for personal creativity. Some mornings I add smoked paprika or cayenne to the cloud mixture itself, and other times I layer sautéed spinach underneath the avocado for extra greens and fiber. You can skip the Parmesan entirely if dairy isn't in your wheelhouse, or experiment with sharp cheddar or gruyere if you want more personality.
- Swap the chives for fresh dill, tarragon, or even thinly sliced scallions if that's what excites you.
- Add a handful of cherry tomatoes on the side, or top the whole thing with flakes of smoked salmon if you're feeling luxurious.
- Toast a slice of whole grain bread to serve alongside for anyone who needs the extra substance—it won't ruin the whole cloud bread experience.
Save These cloud breads remind me that breakfast doesn't have to be complicated to feel special. They're proof that sometimes the simplest ingredients, treated with a little care and technique, become something worth waking up for.
Recipe Guide
- → How do you achieve the fluffy texture of the cloud bread?
Whipping egg whites with cream of tartar until stiff peaks form creates the airy structure, which is gently folded with seasonings before baking.
- → Can the Parmesan cheese be omitted?
Yes, Parmesan is optional and can be skipped for a dairy-free version without affecting the cloudiness of the bread.
- → What is the best way to poach the eggs?
Simmer water with vinegar gently, slide eggs in carefully, and poach for 3–4 minutes until whites are set but yolks remain runny.
- → Are there any suggested toppings besides avocado?
Fresh chives, red pepper flakes, smoked paprika, or sautéed spinach can all add extra flavor and texture.
- → Is this dish suitable for gluten-free diets?
Yes, the cloud bread uses only eggs and seasonings, making it naturally gluten-free.