Cloud Bread Breakfast Clouds (Printable Version)

Pillowy baked egg white clouds with creamy avocado and poached eggs for a light, protein-packed morning meal.

# What You Need:

→ For the Cloud Bread

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→ For the Topping

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# Step-by-Step Directions:

01 - Preheat your oven to 350°F and line a baking sheet with parchment paper.
02 - Separate the 4 eggs, placing whites in one large, clean bowl and yolks in separate small bowls.
03 - Add cream of tartar and a pinch of salt to the egg whites. Using an electric mixer, beat the whites until stiff peaks form.
04 - Gently fold in black pepper and Parmesan cheese (if using).
05 - Spoon the whipped egg whites onto the prepared baking sheet in 4 mounds. Use the back of a spoon to create a small well in the 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, or until the whites are set and lightly golden.
07 - Meanwhile, bring a saucepan of water to a gentle simmer. Add vinegar.
08 - Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
09 - To serve, top each cloud bread with avocado slices and a poached egg. Season with salt, pepper, and optional garnishes.

# Expert Advice:

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  • You get all the comfort of a rich breakfast while keeping it light and protein packed
  • The texture is like eating a savory cloud, something you have to experience to believe
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  • Even a tiny drop of yolk in your whites will prevent them from whipping properly, so separate eggs one at a time
  • Over whipping the whites makes them grainy and difficult to fold, so stop once they hold stiff peaks
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  • Use a glass or metal bowl for whipping egg whites, plastic can retain oils that prevent proper peaks
  • Let the finished clouds rest for 2 minutes before serving, they hold together better when slicing
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