Cloud Bread Breakfast Clouds (Printable)

Pillowy egg white clouds with avocado and poached eggs. Gluten-free, high-protein, and ready in just 30 minutes.

# What You'll Need:

→ For the Cloud Bread

01 - 4 large eggs, separated
02 - 1/4 teaspoon cream of tartar
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/4 cup shredded Parmesan cheese (optional)

→ For the Topping

06 - 2 ripe avocados, sliced
07 - 4 large eggs (for poaching)
08 - 1 tablespoon white vinegar (for poaching water)
09 - Salt and pepper, to taste
10 - Fresh chives, chopped (optional, for garnish)
11 - Red pepper flakes (optional)

# How-To Steps:

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. 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.
08 - To serve, top each cloud bread with avocado slices and a poached egg. Season with salt, pepper, and optional garnishes.

# Expert Advice:

01 -
  • It feels like eating a cloud, which sounds silly until you try it and realize how satisfying something so light can be.
  • You get all the richness of eggs and avocado without any heaviness, perfect for mornings when you want fuel but not a food coma.
  • The process is oddly meditative, watching those egg whites transform into stiff peaks under the beaters.
  • It impresses guests without requiring any advanced skills, just a little patience and a clean bowl.
02 -
  • Your mixing bowl must be completely clean and dry, because even a trace of grease will prevent the whites from whipping up properly, I wipe mine with a little vinegar on a paper towel just to be sure.
  • Don't skip the cream of tartar, I tried it once thinking it didn't matter and ended up with flat, weeping clouds that looked like they'd given up on life.
  • The vinegar in the poaching water really does help the eggs hold their shape, and you won't taste it in the final dish, I promise.
  • Watch the oven closely in the last few minutes because the line between golden and burnt is thinner than you'd think.
03 -
  • Let your eggs come to room temperature before separating them, the whites whip up higher and faster when they're not fridge cold.
  • If your poached eggs have wispy bits, trim them off with kitchen scissors before plating, it's a tiny detail that makes the whole dish look more intentional.
  • Use the freshest eggs you can find for poaching, the whites hold together better and don't spread out into a mess in the water.
  • Don't overmix once you add the Parmesan and pepper, a few streaks of plain white are fine and keep the texture light.
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