Cloud Toast with Avocado Honey (Print Version)

Fluffy baked egg whites on sourdough toast topped with avocado, honey, and microgreens for a fresh morning delight.

# 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 Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Lightly toast sourdough slices or brush with olive oil and toast in oven for 3–4 minutes. Set aside.
03 - Separate eggs, placing whites in a large clean bowl and yolks each in separate small bowls.
04 - Using an electric mixer, beat egg whites until stiff peaks form.
05 - Spoon beaten egg whites into two fluffy mounds on prepared sheet, making a small well in center of each.
06 - Bake egg white clouds for 3 minutes at 425°F.
07 - Gently nestle one yolk into each cloud well. Return to oven and bake 3–4 more minutes until whites are golden and yolks just set.
08 - Halve avocado, remove pit, peel, and thinly slice each half. Fan slices and carefully roll into rose shapes. Optionally brush with lemon juice.
09 - Place each egg white cloud on a toast slice. Top with avocado rose, drizzle honey, and add microgreens.
10 - Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you really spent maybe twenty minutes, and honestly that's the dream.
  • There's something deeply satisfying about making clouds in your oven—it feels like breakfast magic every single time.
  • The yolk stays runny and luxurious while the whites get crispy, so you get texture in every bite.
02 -
  • The egg whites need to be beaten to actual stiff peaks or your clouds collapse—this is non-negotiable and worth taking the extra minute to get right.
  • Don't open the oven door while they're baking, I know it's tempting but those clouds are delicate and a sudden temperature drop will deflate them faster than your confidence after a failed soufflé.
  • Timing the yolk is an art form—too long and you lose the runny center, too short and you'll have some setting happening on your plate, so watch for that subtle jiggle that means it's perfect.
03 -
  • Room temperature eggs separate more easily and whip into taller clouds than cold ones, so take them out of the fridge about ten minutes before you start.
  • If you accidentally get a tiny bit of yolk in your whites, scoop it out with a piece of eggshell—the shell attracts the yolk like magic and it works every time.
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