Save My roommate challenged me to make something that looked fancy enough for Instagram but wouldn't take all morning. Cloud Toast 2.0 was born that Saturday when I realized egg whites could do something magical in the oven—they puff up into these ethereal clouds that feel almost too delicate to eat. The first time I nailed the timing, I couldn't believe how the yolk stayed perfectly runny while the white turned golden and crispy at the edges. Now it's my go-to move when I want to impress without the stress.
I made this for my friend's lazy Sunday brunch and watched her face light up when she saw the avocado roses. She'd been complaining that her breakfasts felt boring, and suddenly we were both laughing because toast had never looked this good. That moment when she took the first bite and the yolk ran all over the cloud—I knew I'd found something special.
Ingredients
- Eggs: Four large eggs, separated—the quality really matters here, so if you can grab farm fresh ones your clouds will be even fluffier and the yolks more vibrant.
- Sourdough bread: Two thick slices that can handle the weight of what's coming on top without getting soggy.
- Ripe avocado: One that yields to gentle pressure, not rock hard or mushy—timing is everything with avocados and this recipe won't hide any mistakes.
- Honey: Two teaspoons for drizzling, and honestly it's worth using the good stuff since you taste every drop.
- Microgreens: A small handful for color and that fresh peppery bite that makes the whole thing sing.
- Flaky sea salt and freshly ground black pepper: Don't skip the flaky salt, it's the finishing touch that makes everything taste intentional.
- Lemon juice: One teaspoon optional but genuinely helpful for keeping your avocado from turning brown while you're working on the clouds.
- Olive oil: For brushing the bread if you're toasting it in the oven instead of a skillet.
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper so your clouds don't stick and you can slide them off with dignity.
- Toast your bread:
- Whether you use the toaster or oven, give those sourdough slices just enough time to get golden on the outside but still have some give in the middle. Set them aside and let them cool for a minute.
- Separate with precision:
- Put your egg whites in one large clean bowl—and I mean clean, any trace of yolk will sabotage your cloud ambitions. Each yolk gets its own small bowl.
- Whisk those whites:
- Use an electric mixer and whisk until stiff peaks form, meaning when you lift the beaters the whites stand straight up like little mountain peaks. This takes about three to four minutes and you'll feel the moment it clicks.
- Build your clouds:
- Spoon the beaten whites into two generous fluffy mounds on your parchment paper, then use the back of a spoon to make a small well in the center of each one—this is where your yolk will nestle.
- First bake:
- Slide the sheet into the oven for three minutes so the bottoms set and the sides start to turn golden.
- Add the yolks:
- Gently, almost reverently, slide one yolk into the center well of each cloud, then back into the oven for another three to four minutes until the whites are golden and the yolks still have a tiny jiggle when you nudge the pan.
- While the magic happens in the oven:
- Halve your avocado lengthwise, twist gently to separate the halves, and use a small spoon to scoop out the pit. Peel away the skin and thinly slice each half, keeping the slices in order so they stay together.
- Make the roses:
- Gently fan your avocado slices and roll them into a rose shape—it sounds fussy but it takes thirty seconds once you get the hang of it, and it's the showstopping detail that makes everyone ask for the recipe.
- Assemble your masterpiece:
- Place each cloud onto a slice of toast, crown it with an avocado rose, drizzle with honey, and scatter microgreens generously on top.
- Final season:
- Sprinkle with flaky sea salt and a few grinds of black pepper, then serve immediately while everything is still warm and the yolk still has that luxurious runny center.
Save There's this moment right after you pull the clouds from the oven when they're still steaming and you're carefully placing the avocado rose on top, and you think, I made this. Not some complicated fifteen-step recipe, just egg whites and intention and a little bit of care. That feeling never gets old.
The Science of Perfect Clouds
Egg whites are basically tiny protein molecules just waiting to be organized into something amazing. When you whisk them, you're essentially beating air into them and unfolding those proteins so they can trap and hold onto the bubbles. The more you whisk, the more organized they get, until you reach stiff peaks where the structure is so stable it can hold up under heat. It sounds complicated but your mixer does all the work—you just need to know when to stop and trust the process.
Why Sourdough Matters Here
Regular bread would get completely flattened under the weight of that cloud and the pooling yolk, but sourdough has this built-in structure and slight tang that actually complements the richness of the egg and the butter-soft avocado. The crumb is open enough to absorb some of that liquid gold from the yolk without falling apart, and toasting it lightly brings out those subtle fermented notes that make the whole plate taste intentional.
Variations and Personal Touches
Once you've nailed the basic cloud, it's a canvas for whatever you're craving that morning. Some days I add a pinch of chili flakes for heat, other times I use dukkah, that Egyptian spice blend that's equal parts nutty and mysterious. I've swapped the honey for hot honey when I wanted something with a kick, and I've drizzled really good olive oil instead when I wanted to go savory. Gluten-free bread works perfectly fine if you need it to, just make sure it's sturdy enough not to disintegrate.
- Experiment with hot honey, chili flakes, or dukkah for instant flavor transformations.
- Keep your avocado slices in lemon juice while you work so they don't brown before you plate.
- If your clouds start browning too fast, lower the oven temperature by 10 degrees and give them an extra minute.
Save Cloud Toast 2.0 is breakfast that feels like a celebration, and the beautiful part is it doesn't require fancy equipment or culinary school. Just a little patience with your egg whites and an appreciation for the moment when something humble becomes something showy.
Recipe FAQs
- → How do you achieve fluffy egg white clouds?
Whisk egg whites with an electric mixer until stiff peaks form to trap air, creating a light and airy texture once baked.
- → What type of bread works best for this dish?
Thick sourdough slices provide sturdy support and a flavorful base when toasted, complementing the light egg whites.
- → How can I keep avocado slices from browning?
Brushing sliced avocado with lemon juice helps prevent discoloration by slowing oxidation.
- → Can I add other toppings for extra flavor?
Yes, chili flakes or dukkah add spicy and nutty notes that enhance the dish’s complexity.
- → What is the best way to serve the finished toast?
Serve immediately after topping to maintain cloud fluffiness and the freshness of avocado and microgreens.