Save The first time I made Cloud Toast 2.0, I was standing in my kitchen on a lazy Saturday morning, staring at a carton of eggs and wondering if I could actually make something that looked like it belonged in a café. My friend had sent me a photo the night before—those impossibly fluffy egg white clouds topped with an avocado rose—and I'd convinced myself I could recreate it. Turns out, all it takes is a clean bowl, an electric mixer, and a little bit of faith in egg whites.
I made this for someone I was trying to impress once, and honestly, I was more nervous about the egg whites not holding their peaks than I was about the conversation. But watching them puff up golden in the oven, then gently catching each yolk before it broke—there was something almost meditative about it. When I slid the finished toast in front of them, they went quiet for a second. That's when I knew I'd nailed it.
Ingredients
- Eggs: Four large ones, separated with care—the yolks need to stay pristine, and the whites need a spotlessly clean bowl to reach their cloud-like potential.
- Sourdough bread: Two thick slices give you a sturdy foundation that won't collapse under the weight of those fluffy clouds and all their toppings.
- Avocado: One ripe one, and this is where patience matters—too early and it's firm, too late and it's brown.
- Honey: Two teaspoons of liquid gold that adds sweetness and a hint of floral warmth.
- Microgreens: A small handful of these bring a peppery freshness and make everything look intentional.
- Flaky sea salt and black pepper: These aren't afterthoughts; they're what make you taste every layer.
- Lemon juice (optional): A teaspoon keeps your avocado from turning that sad brownish color.
- Olive oil (optional): For brushing the bread before toasting, adding richness without heaviness.
Instructions
- Prepare your workspace:
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. This is your stage, so make it ready.
- Toast the bread:
- Give your sourdough slices a light toast or brush them with olive oil and bake for 3–4 minutes. You want them golden and slightly crispy, not hard.
- Separate with intention:
- Crack each egg carefully, keeping the whites pure and yolk-free. Any speck of yolk will sabotage your clouds, so go slow.
- Whisk to stiff peaks:
- Use an electric mixer to beat the whites until they form stiff, glossy peaks. This takes about 3–4 minutes and is non-negotiable—these peaks are your structure.
- Create the clouds:
- Spoon the beaten whites into two fluffy mounds on your baking sheet, making a small well in the center of each with the back of a spoon. Think of them as edible sculptures.
- First bake:
- Bake for 3 minutes until the whites begin to set and dry slightly on the outside.
- Add the yolks:
- Gently nestle one yolk into the center of each cloud, then return to the oven for 3–4 more minutes until the whites are golden and the yolks are just set—still slightly runny in the center if you like.
- Craft the avocado roses:
- While everything bakes, halve your avocado, remove the pit, and thinly slice each half. Fan the slices out gently and roll them into rose shapes with your fingers—it's easier than it sounds.
- Assemble with care:
- Place each cloud on a slice of toast, crown it with your avocado rose, drizzle with honey, and scatter microgreens on top.
- Season and serve:
- Finish with flaky sea salt and a grind of black pepper, then serve immediately while the clouds are still warm and the toast is still crispy.
Save There's something about eating something beautiful that tastes good too—it feels like a small act of kindness to yourself. This dish reminds me that breakfast doesn't have to be rushed or utilitarian.
The Avocado Rose Trick
I'll be honest: the avocado roses took me three tries to get right, and honestly, they still don't look perfect every time. But I stopped caring about perfection when I realized that slightly imperfect roses taste just as good and somehow feel more genuine. The key is using a ripe avocado that's just firm enough to hold its shape but soft enough to slice cleanly.
Why This Breakfast Hits Different
Cloud Toast 2.0 straddles this interesting line between indulgent and actually nutritious. You're getting protein from the eggs, healthy fats from the avocado, and those microgreens add a peppery bite that keeps you interested past the first bite. It's the kind of breakfast that doesn't leave you hungry at 10 a.m., but it also doesn't make you feel like you need a nap.
Flavor Layers and Variations
The beauty of Cloud Toast 2.0 is that it invites experimentation without needing it. The honey drizzle can be swapped for hot honey if you like a little heat, or you can skip it entirely for pure savory notes. I've sprinkled dukkah over the top before and loved the earthy, nutty complexity it added. You could also try everything bagel seasoning for a completely different vibe.
- Hot honey or sriracha-honey adds a kick that contrasts beautifully with the soft egg whites.
- Dukkah, everything seasoning, or even just a pinch of smoked paprika transforms the flavor profile instantly.
- Swap the sourdough for a thick slice of focaccia or even gluten-free bread if needed.
Save This is the kind of breakfast that reminds you why you love cooking in the first place. Serve it to someone you care about, or make it for yourself on a morning when you need to feel a little special.
Recipe FAQs
- → How do I achieve stiff peaks for the egg whites?
Use clean, grease-free bowls and beat the egg whites at medium-high speed until they hold firm peaks without collapsing.
- → Can I prepare the avocado roses in advance?
For best appearance, prepare avocado roses shortly before serving and brush lightly with lemon juice to prevent browning.
- → What bread works best for this dish?
Thick slices of sourdough provide a sturdy base while toasting to a crisp exterior, enhancing texture.
- → How long should the egg clouds be baked?
Bake the whipped egg whites for a few minutes to set, then add yolks and continue baking until golden and just set.
- → What are suitable toppings to complement the flavors?
Besides honey and microgreens, a pinch of flaky sea salt and freshly ground black pepper elevate the dish tastefully.