Cloud Toast Avocado Honey (Print Version)

Pillowy baked egg whites on toast with creamy avocado, honey, and vibrant microgreens.

# 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

# How-To Steps:

01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Lightly toast the sourdough slices or brush with olive oil and toast in oven for 3 to 4 minutes. Set aside.
03 - Separate eggs, placing whites into a large clean bowl and yolks each into separate small bowls.
04 - Using an electric mixer, whisk the egg whites until stiff peaks form.
05 - Spoon the beaten egg whites into two fluffy mounds on the prepared baking sheet, creating a small well in the center of each.
06 - Bake the egg white clouds for 3 minutes.
07 - Gently slide one yolk into the center of each cloud. Return to oven and bake for 3 to 4 minutes until whites are golden and yolks are just set.
08 - Halve and pit the avocado, peel, thinly slice each half, fan out slices, and gently roll into rose shapes. Optionally, brush slices with lemon juice.
09 - Place each egg white cloud on a slice of toasted bread. Top with an avocado rose, drizzle with honey, and add a generous handful of microgreens. Sprinkle with flaky sea salt and freshly ground black pepper before serving immediately.

# Expert Advice:

01 -
  • It looks like restaurant-quality food but tastes even better because you made it yourself.
  • The contrast between the crispy toast, pillowy egg whites, and creamy avocado is honestly addictive.
  • Baking the egg whites instead of frying them keeps everything light and feels somehow more special.
02 -
  • Don't skip separating the eggs cleanly—even a tiny bit of yolk in the whites will prevent them from whipping up, and you'll end up with flat, sad clouds instead of puffy, beautiful ones.
  • The oven temperature matters more than you'd think; if it's too cool, the clouds will look pale and won't have that gorgeous golden color, so make sure your oven is fully preheated.
03 -
  • Use room-temperature eggs when separating them; cold eggs are harder to separate cleanly, and the whites won't whip as quickly or as high.
  • A copper bowl actually does make a difference for whipping egg whites because the metal reacts with the proteins and helps them whip faster and hold more air, creating those dramatic peaks.
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