Cloud Toast with Avocado Honey (Print View)

Fluffy egg whites baked on toast, topped with avocado roses, honey, and vibrant microgreens for a bright breakfast.

# Components:

→ 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
09 - Olive oil, for brushing bread

# Directions:

01 - Set the oven temperature to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Toast sourdough slices lightly or brush with olive oil and toast in the oven for 3 to 4 minutes. Set aside.
03 - Separate egg whites into a large clean bowl and place yolks individually into small bowls.
04 - Using an electric mixer, whip the egg whites until stiff peaks form.
05 - Spoon the whipped egg whites into two fluffy mounds on the baking sheet, creating a small well in the center of each.
06 - Bake the egg white clouds for 3 minutes until slightly set.
07 - Carefully place one yolk into each well of the egg clouds. Return to oven and bake 3 to 4 minutes more until whites are golden and yolks are just set.
08 - Halve and peel the avocado. Thinly slice each half, fan out slices, and gently roll them into rose shapes. Optionally brush slices with lemon juice to prevent browning.
09 - Place each egg cloud on a slice of toast. Top with an avocado rose, drizzle honey over, and scatter microgreens generously.
10 - Sprinkle flaky sea salt and freshly ground black pepper to taste. Serve immediately.

# Expert Advice:

01 -
  • It looks restaurant-worthy but tastes even better than it looks.
  • The egg whites whip up cloud-light, creating this magical contrast between fluffy and silky yolk.
  • You can prep most of it while the oven works, so you're never standing there stressed.
  • It's proof that breakfast can be both healthy and indulgent at the same time.
02 -
  • Even one drop of egg yolk ruins the whites—learn this now so you don't learn it the frustrating way I did the first three times.
  • Stiff peaks mean the egg whites can hold their shape; if they're still glossy, keep whisking—there's no such thing as over-whipped, only under-whipped.
  • Avocados brown fast once sliced, so work quickly or have that lemon juice ready immediately.
  • Don't open the oven door to check on the clouds until at least the 5-minute mark—the temperature drop can collapse everything.
03 -
  • Use the freshest eggs you can find; older eggs separate less cleanly and whip with less volume.
  • Make the avocado roses last—they brown quickly, so time it so they're still fresh when you plate and serve immediately.
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