Save The first time I made cloud bread, my husband stood in the kitchen doorway watching me whip egg whites into glossy peaks, genuinely convinced Id lost my mind. That's never going to work, he said, crossing his arms. But when those pillowy mounds emerged from the oven, golden and impossibly light, he ate his words along with three servings. Now its the breakfast that makes weekend mornings feel like a special occasion, even when were still in pajamas.
Last Sunday, my sister visited and requested those egg clouds shed seen on my Instagram. I talked her through whipping the whites while she admitted her fear of meringue anything. When we sat down to eat, she took one bite and declared this was the recipe that would finally convince her cooking could be fun instead of stressful. Thats the magic of this dish, it looks impressive but comes together faster than you can brew a pot of coffee.
Ingredients
- 4 large eggs, separated: Room temperature whites whip up faster and hold their structure better
- 1/4 teaspoon cream of tartar: This is your insurance policy for stable peaks that wont collapse
- 1/4 teaspoon salt: Just enough to enhance flavor without overpowering the delicate eggs
- 1/4 teaspoon ground black pepper: Freshly cracked adds the best aromatic bite
- 1/4 cup shredded Parmesan cheese: Optional but adds a savory depth that makes everything taste better
- 2 ripe avocados, sliced: Look for ones that yield slightly to gentle pressure
- 4 large eggs for poaching: Fresh eggs produce the most beautifully shaped poached eggs
- 1 tablespoon white vinegar: Helps the whites wrap neatly around the yolks while poaching
- Salt and pepper, to taste: Your final seasoning pass brings everything together
- Fresh chives and red pepper flakes: The finishing touches that make it Instagram ready
Instructions
- Prep your oven and station:
- Preheat to 350°F and line a baking sheet with parchment paper, this prevents sticking and makes cleanup effortless.
- Separate like a pro:
- Crack each egg carefully, letting whites slip into a spotless bowl while keeping yolks in individual small bowls for safekeeping.
- Whip it good:
- Add cream of tartar and salt to whites, then beat with an electric mixer until stiff peaks form and you can invert the bowl without movement.
- Fold with grace:
- Gently incorporate pepper and Parmesan using a spatula, taking care not to deflate the air you just whipped into those whites.
- Shape your clouds:
- Spoon mixture into four mounds on the baking sheet, using the back of a spoon to create a shallow nest in each center.
- The first bake:
- Bake for 5 minutes until the bases start setting into golden pillows.
- Add the yolks:
- Carefully slide one yolk into each well and return to the oven for 4 to 5 minutes more until whites are set and yolks remain luscious.
- Perfect your poach:
- Bring water to a gentle simmer with vinegar, then slide in eggs and cook for 3 to 4 minutes until whites are firm but yolks stay runny.
- Bring it all together:
- Top each cloud with creamy avocado slices and a perfectly poached egg, then finish with salt, pepper, and any garnishes that make you happy.
Save These breakfast clouds have become my go to when friends sleep over because everyone can customize their own toppings. Theres something joyful about watching people build their perfect bite, some going heavy on the chives, others drowning theirs in red pepper flakes. Food tastes better when youve had a hand in making it your own.
Make Ahead Magic
You can whip the egg whites and portion them onto the baking sheet up to an hour before baking. Store them uncovered in the refrigerator, then bake when youre ready. The poached eggs dont reheat well, so make those fresh for the best texture.
Flavor Variations
Sometimes I crumble cooked bacon into the whipped whites before baking, or swap Parmesan for sharp cheddar. During summer, fresh basil and cherry tomatoes transform this into something completely different while keeping the same dreamy texture.
Serving Suggestions
A simple arugula salad dressed with lemon vinaigrette cuts through the richness beautifully. If you want something heartier, roasted potatoes on the side make this a complete meal that keeps you satisfied for hours.
- Mix everything by hand for a morning workout worthy of the effort
- Leftover clouds reheat surprisingly well in a toaster oven for 5 minutes
- The recipe doubles easily if youre feeding a crowd
Save Theres something deeply satisfying about eating breakfast that feels like a special occasion, especially when it comes together this easily. These clouds never fail to make mornings feel a little more magical.
Recipe FAQs
- → Can I make the egg white clouds ahead of time?
The clouds are best enjoyed fresh from the oven when they're at their fluffiest. However, you can separate and beat the egg whites up to an hour before baking, keeping them covered at room temperature. The whipped whites will hold their structure reasonably well, though they may deflate slightly over time.
- → What if I don't have an electric mixer?
A handheld whisk will work, though it requires more effort and time—about 5-8 minutes of vigorous whisking to achieve stiff peaks. The key is ensuring your bowl and whisk are completely clean and free of grease. Room temperature egg whites also whip more easily than cold ones.
- → Can I skip the poached eggs?
Absolutely. The clouds are delicious with just avocado, or you can top them with scrambled eggs, fried eggs, or even smoked salmon. The baked yolks in the clouds themselves provide richness, so additional protein is entirely optional based on your preference.
- → How do I store leftovers?
Unfortunately, these clouds don't store well as the fluffy texture collapses when refrigerated. For best results, bake only what you'll eat immediately. If you must store leftovers, keep them refrigerated in an airtight container for up to 1 day, though they will become denser and less airy.
- → Can I make this dairy-free?
Simply omit the Parmesan cheese from the egg white mixture. The clouds will still bake up beautifully light and fluffy. You might want to add extra herbs or nutritional yeast to maintain flavor depth without the cheese.