Light and Airy Breakfast Clouds (Print Version)

Pillowy baked egg whites topped with avocado and poached eggs. Gluten-free, high-protein, and ready in just 30 minutes.

# What You'll Need:

→ For the 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)

→ For the Topping

06 - 2 ripe avocados, sliced
07 - 4 large eggs (for poaching)
08 - 1 tablespoon white vinegar (for poaching water)
09 - Salt and pepper, to taste
10 - Fresh chives, chopped (optional, for garnish)
11 - Red pepper flakes (optional)

# How-To Steps:

01 - Preheat your oven to 350°F and line a baking sheet with parchment paper.
02 - Separate the 4 eggs, placing whites in one large, clean bowl and yolks in separate small bowls.
03 - Add cream of tartar and a pinch of salt to the egg whites. Using an electric mixer, beat the whites until stiff peaks form.
04 - Gently fold in black pepper and Parmesan cheese (if using).
05 - Spoon the whipped egg whites onto the prepared baking sheet in 4 mounds. Use the back of a spoon to create a small well in the center of each mound.
06 - Bake for 5 minutes, then carefully add one yolk into each well. Return to oven and bake for another 4-5 minutes, or until the whites are set and lightly golden.
07 - Meanwhile, bring a saucepan of water to a gentle simmer. Add vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
08 - To serve, top each cloud bread with avocado slices and a poached egg. Season with salt, pepper, and optional garnishes.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less time than waiting for toast to pop up.
  • High protein keeps you satisfied without that heavy feeling that lingers all morning.
  • Completely gluten-free and naturally impressive when you're cooking for guests with dietary needs.
02 -
  • Even a trace amount of yolk in your egg whites will sabotage the whole whipping process, so use three bowls instead of two and crack over a small bowl first to catch any mishaps.
  • Don't skip the cream of tartar—I learned this the hard way when my clouds deflated halfway through baking and turned into a weird scrambled situation instead of staying fluffy.
  • Avocados oxidize fast, so slice them last, right before serving, or toss them gently in lemon juice if you need a buffer.
03 -
  • Use eggs that have been sitting at room temperature for about ten minutes before separating—they whip faster and fuller than cold eggs straight from the fridge.
  • Make sure your mixer bowl and beaters are completely clean and dry before starting; even a trace of oil or moisture will prevent the whites from whipping properly, which is frustrating to discover partway through.
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