Save The first time I made cloud bread, I was honestly skeptical. How could egg whites possibly transform into something bread-like? But watching them puff up in the oven, golden and impossibly light, changed everything about how I think about breakfast. Now it's become my go-to when I want something that feels indulgent but keeps me light and energized.
Last Sunday, I made these for my sister who had just started a gluten-free journey. She took one bite and literally stopped mid-sentence, eyes wide, asking how something so fluffy could possibly be allowed on her diet. Watching her finally enjoy a breakfast that felt normal and special again made my whole week.
Ingredients
- 4 large eggs, separated: Room temperature eggs whip up better and create more stable clouds that hold their shape beautifully
- 1/4 teaspoon cream of tartar: This is the secret ingredient that gives your egg whites structure and helps them maintain those gorgeous stiff peaks
- 1/4 teaspoon salt: A pinch of salt in the whites enhances the overall flavor without being noticeable
- 1/4 teaspoon ground black pepper: Freshly cracked adds a lovely subtle warmth that complements the creamy toppings
- 1/4 cup shredded Parmesan cheese: Totally optional but adds a savory depth that makes these feel more substantial and satisfying
- 2 ripe avocados, sliced: Look for ones that yield slightly to pressure but still feel firm, ensuring perfect creamy slices
- 4 large eggs for poaching: The freshest eggs you can find will hold together better during the poaching process
- 1 tablespoon white vinegar: Helps the poached eggs maintain their shape and keeps the whites tight around the yolks
- Fresh chives and red pepper flakes: These finishing touches add color, freshness, and just the right amount of kick
Instructions
- Prepare your oven and station:
- Preheat to 350°F and line a baking sheet with parchment paper, making sure it's perfectly flat to prevent any uneven baking.
- Separate your eggs with care:
- Place whites in a completely clean bowl and yolks in separate small containers, being extremely careful not to get even a drop of yolk in the whites.
- Whip whites to perfection:
- Add cream of tartar and salt to the whites, then beat with an electric mixer until stiff peaks form that stand straight up when you lift the beaters.
- Fold in the flavor:
- Gently fold in the pepper and Parmesan cheese using a rubber spatula, being careful not to deflate all that air you just worked to create.
- Shape your clouds:
- Spoon the mixture into 4 mounds on your prepared baking sheet, using the back of a spoon to create a small well in the center of each for the yolks.
- First bake and add yolks:
- Bake for 5 minutes until just set, then carefully slide one yolk into each well and return to the oven for 4-5 more minutes.
- Poach while clouds bake:
- Bring water to a gentle simmer with vinegar, crack eggs into small bowls, and slide them in for 3-4 minutes until whites are set but yolks remain gloriously runny.
- Assemble your masterpiece:
- Top each cloud bread with creamy avocado slices and a perfectly poached egg, finishing with salt, pepper, and any garnishes your heart desires.
Save These clouds have become my language of love. Whether I'm making them for a struggling friend who needs comfort food that won't weigh them down, or celebrating a small victory with my partner, there's something about presenting someone with a plate of these pillowy clouds that says I care about you.
Making Them Ahead
I've learned that while these are best fresh, you can prep the components in advance. Whip and shape the clouds up to a day ahead, storing them tightly wrapped in the fridge, then bake right before serving. The poached eggs can be made ahead too—just shock them in ice water and reheat in warm water for 30 seconds before serving.
Flavor Variations
Sometimes I crumble cooked bacon into the whipped egg whites for a smoky version that's absolutely divine. Other mornings, I'll skip the Parmesan and add Everything Bagel seasoning instead. You can also swap avocado for smoked salmon and a dollop of herbed cream cheese for an elegant brunch twist.
Common Questions
Everyone asks if these actually taste like bread. The honest answer: no, they're uniquely their own thing with a texture more like a savory meringue that's been softened by egg yolks. Once loaded with toppings, you won't miss traditional bread at all. Can you make them without cream of tartar? Lemon juice works in a pinch, but your clouds won't be quite as stable.
- If your clouds spread too much, your oven might not be hot enough or your egg whites might have been slightly deflated during folding
- For extra crispy edges, turn on the broiler for the last 30-60 seconds of baking and watch closely
- Leftovers can be stored in the fridge for up to 2 days and reheated in a 300°F oven for 5 minutes to restore some of their fluffiness
Save There's something profoundly satisfying about transforming humble eggs into something so ethereal and beautiful. These clouds remind me that magic really does happen in the kitchen, one fluffy bite at a time.
Recipe FAQs
- → What makes the egg whites form stiff peaks?
Cream of tartar is the secret ingredient that stabilizes the egg whites, allowing them to hold their shape when whipped. Using room temperature egg whites and ensuring your mixing bowl is completely clean and dry also helps achieve maximum volume. Beat with an electric mixer until the whites stand up straight when the beaters are lifted.
- → Can I make these ahead of time?
The baked clouds are best enjoyed fresh from the oven while they retain their signature pillowy texture. However, you can separate and refrigerate the eggs the night before to streamline morning preparation. Bring the whites to room temperature before whipping for optimal results.
- → What other toppings work well?
Beyond avocado and poached eggs, try topping your clouds with smoked salmon, crumbled bacon, sautéed spinach, or sliced tomatoes. Fresh herbs like dill, basil, or chives add brightness, while a sprinkle of everything bagel seasoning provides savory crunch.
- → How do I get perfectly poached eggs?
Bring water to a gentle simmer—not a rolling boil—and add a splash of vinegar to help the whites set quickly. Crack each egg into a small bowl first, then gently slide it into the water. Cook for 3-4 minutes for runny yolks, removing with a slotted spoon and draining briefly on paper towels before serving.
- → Is this suitable for meal prep?
While best fresh, you can prepare components ahead. Whip and bake the clouds, then reheat gently in a 300°F oven for 5 minutes. Poach eggs just before serving, or prepare them in advance and reheat using the gentle simmer method for 30 seconds.
- → Can I make this dairy-free?
Simply omit the Parmesan cheese from the egg white mixture. The clouds still achieve impressive structure and flavor thanks to the cream of tartar and seasonings. Increase the salt slightly to compensate for the missing cheese's savory notes.