Cloud Toast with Avocado Honey (Printable)

Baked egg white clouds on toast with avocado roses, honey, and vibrant microgreens for a breakfast delight.

# What You'll Need:

→ Eggs

01 - 4 large eggs, separated

→ Bread

02 - 2 thick slices sourdough bread

→ Toppings

03 - 1 ripe avocado
04 - 2 teaspoons honey
05 - Small handful microgreens
06 - Flaky sea salt, to taste
07 - Freshly ground black pepper, to taste

→ Optional

08 - 1 teaspoon lemon juice (to prevent avocado browning)
09 - Olive oil, for brushing bread

# How-To Steps:

01 - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Lightly toast sourdough slices or brush them with olive oil and bake in the oven for 3 to 4 minutes; then set aside.
03 - Separate the egg whites into a large clean bowl and place each yolk into individual small bowls.
04 - Using an electric mixer, whisk the egg whites until stiff peaks form.
05 - Spoon the whipped egg whites into two fluffy mounds on the prepared baking sheet, creating a small well in the center of each.
06 - Bake the egg white mounds for 3 minutes until set.
07 - Carefully slide one yolk into the center of each cloud. Return to the oven and bake for an additional 3 to 4 minutes, until whites are golden and yolks are just set.
08 - Halve and peel the avocado, thinly slice each half, fan the slices, and gently roll into rose shapes. Brush with lemon juice if desired.
09 - Place each baked egg cloud on a slice of toast. Top with an avocado rose, drizzle honey over, and add microgreens.
10 - Finish with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • Those egg white clouds are surprisingly light and airy, with a golden exterior that's secretly full of protein.
  • You get to make avocado roses and feel like a food stylist for the ten seconds it takes to plate it.
  • It looks fancy enough for brunch guests but simple enough to pull off on a random Tuesday morning.
02 -
  • If even one speck of yolk gets into those egg whites, your clouds won't rise—clean your bowl and beaters obsessively.
  • Don't overbake the yolks; you want them set on the outside but still creamy inside, which happens in about 3 to 4 minutes at this temperature.
  • Avocado roses are forgiving—if one falls apart, just fan the slices and accept the beautiful chaos.
03 -
  • Room-temperature eggs whip faster and fuller than cold ones, so pull yours out of the fridge 15 minutes before you start.
  • Use an electric mixer if you have one—hand-whisking works but your arm will feel it, and the electric version creates more stable, voluminous peaks.
  • If your oven runs hot, start checking those yolks at the 2.5-minute mark; every oven behaves differently.
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