Breakfast Clouds with Poached Eggs (Print Version)

Pillowy baked egg white clouds topped with creamy avocado slices and perfectly poached eggs create a light, protein-rich morning delight.

# 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

→ 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 for garnish
11 - Red pepper flakes optional

# How to Make It:

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 separate small bowls.
03 - Add cream of tartar and a pinch of salt to egg whites. Using an electric mixer beat until stiff peaks form.
04 - Gently fold in black pepper and Parmesan cheese if using.
05 - Spoon whipped egg whites onto prepared baking sheet in 4 mounds. Use back of spoon to create a small well in 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 until whites are set and lightly golden.
07 - Bring a saucepan of water to a gentle simmer. Add vinegar.
08 - Crack each egg into a small bowl then gently slide into simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain on paper towels.
09 - Top each cloud bread with avocado slices and a poached egg. Season with salt pepper and optional garnishes.

# Expert Advice:

01 -
  • You get that satisfying bread experience without the heavy carb crash that usually follows breakfast
  • The combination of textures is unreal: crispy edges, pillowy centers, and velvety avocado
02 -
  • Any trace of yolk or grease in your egg whites will prevent them from whipping properly, so use a spotlessly clean bowl and be meticulous during separation
  • The clouds deflate quickly once out of the oven, so have your toppings ready and serve immediately for the best texture experience
03 -
  • Use a copper bowl if you have one: it creates a chemical reaction with egg whites that yields even stiffer, more stable peaks
  • Let your separated egg whites sit at room temperature for 20 minutes before whipping for maximum volume and stability
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