Pillowy baked egg whites sit on toast topped with creamy avocado, honey, and microgreens for a vibrant breakfast.
# What you'll need:
→ 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
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Lightly toast 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 into separate small bowls.
04 - Using an electric mixer, whisk egg whites until stiff peaks form.
05 - Spoon beaten egg whites into two fluffy mounds on the prepared baking sheet, creating a small well in the center of each.
06 - Bake egg white clouds for 3 minutes.
07 - Gently place one egg yolk into each well. Return to oven and bake an additional 3 to 4 minutes until whites are golden and yolks are just set.
08 - Halve avocado, remove pit and peel. Thinly slice each half, fan out slices and roll gently into rose shapes. Optionally brush with lemon juice.
09 - Place each egg cloud on a toast slice. Top with avocado rose, drizzle honey, and add microgreens.
10 - Sprinkle flaky sea salt and freshly ground black pepper. Serve immediately.
