Pin It I discovered this breakfast almost by accident one Sunday morning when I was overcomplicating things in the kitchen. I had separated eggs for a different recipe that fell through, and instead of tossing the whites, I started whipping them out of pure stubbornness. By the time they hit those glossy peaks, I knew I was onto something. The yolk sliding into the center of that cloud felt like the whole morning shifted into focus, and suddenly breakfast felt like an occasion.
I made this for my partner on a quiet morning when they weren't expecting anything special, and the look on their face when I set the plate down made me realize that the best meals aren't always about complexity. The way they cut into that cloud and watched the yolk run across the toast—that's the moment this dish went from an experiment to something I actually care about making.
Ingredients
- Eggs: Four large ones, separated with care—the whites need to be completely free of any yolk or they won't whip properly into clouds.
- Sourdough bread: Two thick slices give you a sturdy base that won't collapse under the weight of the cloud, and the tang pairs beautifully with avocado.
- Avocado: Choose one that yields gently to pressure, ripe enough to slice smoothly but not so soft it falls apart when you roll it.
- Honey: Two teaspoons for drizzling, though I often use a bit more because the saltiness of the egg really needs that sweetness.
- Microgreens: A small handful of whatever looks vibrant at the market—peppery, earthy, or delicate varieties all work, and they add color and a subtle bite.
- Flaky sea salt and freshly ground black pepper: These are non-negotiable; they wake up every element on the plate.
- Lemon juice: Optional but wise—a teaspoon brushed on the avocado keeps it from browning if you're not eating immediately.
- Olive oil: For brushing the bread if you skip toasting it in the oven.
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper. You want the oven hot enough to give those clouds some color without cooking them too fast.
- Toast your bread:
- Give the sourdough a quick toast—either lightly in a pan or brushed with oil in the oven for 3–4 minutes. It should have some texture but still be soft enough to support what's coming.
- Separate and whip:
- Separate the eggs carefully, getting every drop of white into a large clean bowl and setting each yolk aside in its own small bowl. Using an electric mixer, whisk the whites until stiff peaks form—this usually takes about 3–4 minutes, and you'll know it's right when you can turn the bowl upside down and nothing moves.
- Shape the clouds:
- Spoon the whipped whites into two fluffy mounds on your baking sheet, creating a small well in the center of each with the back of a spoon. These clouds are delicate but sturdier than they look.
- Bake the first round:
- Bake for 3 minutes until they're just set on the outside but still pillowy inside. You're building structure here, not cooking them through.
- Add the yolks:
- Gently slide one yolk into the center of each cloud—it should nestle in like it was always meant to be there. Return to the oven for another 3–4 minutes until the whites are golden and the yolks have just set but still have some give to them.
- Prepare the avocado:
- While that's finishing, halve your avocado and remove the pit. Peel away the skin carefully and slice each half thinly lengthwise. Arrange the slices in a slightly overlapping line, then gently roll them into a rose shape by starting at one end and curling as you go.
- Assemble and serve:
- Place each cloud egg on a slice of toast, crown it with an avocado rose, and drizzle with honey. Scatter microgreens generously over the top, then finish with a sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately while the clouds are still warm.
Pin It There's something almost meditative about rolling those avocado slices into roses, and I've found that people genuinely pause before eating this dish because it's too beautiful to rush through. That moment of recognition—when someone realizes they're looking at art they get to eat—is what keeps me making this.
The Magic of Egg Whites
Whipped egg whites are one of the most forgiving yet precise techniques in the kitchen. I learned this the hard way after a few collapsed clouds, and now I understand that it's not about using fancy equipment—it's about clean bowls, room temperature eggs, and patience. The moment you see those soft peaks turn to stiff ones, you've unlocked something special. There's a reason chefs have been using this technique for centuries; it creates volume and texture you simply cannot achieve any other way.
Why Sourdough Matters
I used to make this with regular white bread, and it was fine, but it felt like I was missing something. When I switched to sourdough, the whole dish came alive. That subtle tang plays against the richness of the yolk and the buttery avocado in a way that feels balanced and intentional. The thicker slices also have more structure, so they won't get soggy from the moisture in the clouds and the honey drizzle. It's a small choice that actually changes everything about how the dish tastes.
Making It Your Own
This is the kind of recipe that welcomes experimentation without losing its soul. I've sprinkled chili flakes for heat, dusted it with dukkah for a nutty earthiness, and once drizzled hot honey instead of regular honey because I was in that kind of mood. The base is solid enough to handle variations, which is part of why I keep coming back to it. Some mornings it's breakfast; some mornings it's the excuse I needed to slow down and do something with intention.
- Try swapping the honey for a drizzle of really good olive oil and a pinch of fleur de sel for a more savory version.
- A gluten-free version is as simple as reaching for your preferred gluten-free bread—the clouds and avocado don't care.
- Fresh lemon zest scattered over the top adds brightness that plays beautifully with the richness of the egg yolk.
Pin It Every time I make this, I'm struck by how something so visually stunning can come together in less than thirty minutes. It's become my favorite kind of dish—the one that feels like you're doing something special without actually stressing about it.
Recipe FAQs
- → How do you achieve stiff peaks for the egg whites?
Use a clean bowl and beat egg whites with an electric mixer until they hold firm peaks that don't collapse when the whisk is lifted.
- → What bread works best for this dish?
Thick slices of sourdough bread are ideal for a sturdy base, lightly toasted or brushed with olive oil before baking.
- → How can I prevent avocado slices from browning?
Brush avocado slices with lemon juice to maintain their fresh green color and prevent oxidation.
- → Can this be adapted for gluten-free diets?
Yes, substitute sourdough with gluten-free bread to accommodate dietary needs without compromising texture.
- → What toppings complement the flavors best?
Drizzle honey for sweetness and add microgreens for a fresh, peppery bite. Optional chili flakes can add a subtle heat.