Cloud Bread Breakfast Clouds (Printer View)

A light, fluffy morning dish featuring baked egg whites, creamy avocado, and perfectly poached eggs.

# What you'll need:

→ 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
09 - Salt and pepper, to taste
10 - Fresh chives, chopped (optional)
11 - Red pepper flakes (optional)

# Method:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Separate 4 eggs, placing whites in a large clean bowl and yolks in small separate bowls.
03 - Add cream of tartar and a pinch of salt to egg whites. Beat with an electric mixer until stiff peaks form.
04 - Gently fold in ground black pepper and Parmesan cheese if using.
05 - Spoon whipped egg whites into 4 mounds on baking sheet, creating a small well in center of each. Bake 5 minutes.
06 - Carefully place one yolk into each well. Return to oven and bake 4 to 5 minutes more until whites are set and lightly golden.
07 - Bring water to gentle simmer, add vinegar. Crack each egg into small bowl and slide into simmering water. Poach 3 to 4 minutes until whites are set and yolks remain runny. Remove with slotted spoon and drain.
08 - Top each cloud bread with sliced avocado and a poached egg. Season with salt, pepper, and optional garnishes.

# Expert Advice:

01 -
  • It tastes indulgent but has zero guilt attached—just eggs, air, and intention.
  • The contrast between the cloud's soft interior and a runny yolk is genuinely surprising every time.
  • You can have it ready before your coffee even gets cold.
02 -
  • Room temperature eggs whip into clouds much faster than cold ones—pull them from the fridge 30 minutes before if you have time.
  • The vinegar in the poaching water is not optional; it's what keeps those egg whites from becoming cloudy wisps in your water.
  • Overbeating egg whites is actually harder than you think, but underbeatng them is easier—stop when they form stiff peaks that look almost waxy.
03 -
  • Make sure your mixing bowl is spotlessly clean and dry—even a hint of yolk or oil will prevent those whites from whipping properly.
  • If you're nervous about separating eggs, crack them over a small bowl first, transfer the white to your main bowl, and keep the yolk in a separate container until you're ready to use it.
  • Day-old egg whites actually whip better than fresh ones because they've lost some of their water content—so don't feel bad about using eggs that have been in your fridge for a few days.
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