Cloud Toast with Avocado Honey (Printable)

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

# What you 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

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Lightly toast the sourdough slices or brush with olive oil and toast in the oven for 3 to 4 minutes. Set aside.
03 - Separate the egg whites into a large clean bowl and place each yolk into a separate small bowl.
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 clouds for 3 minutes.
07 - Carefully slide one yolk into the center of each egg white mound. Return to the oven and bake for another 3 to 4 minutes until the whites are golden and yolks just set.
08 - Halve, pit, and peel the avocado. Thinly slice each half, fan out the slices, and gently roll into rose shapes. Optionally, brush with lemon juice.
09 - Place each baked egg white cloud onto a slice of toast. Top with an avocado rose, a drizzle of honey, and a generous handful of microgreens. Finish with flaky sea salt and freshly ground black pepper.

# Expert Advice:

01 -
  • It looks restaurant-worthy but doesn't require restaurant skills, just an electric mixer and patience.
  • Perfectly balances protein-rich egg whites with creamy avocado and the sweet-savory punch of honey.
  • Comes together in 25 minutes total, making it fancy enough for guests but easy enough for a Tuesday morning.
02 -
  • Your eggs need to be at room temperature before whipping—cold eggs take forever to whip and won't reach the same volume.
  • The moment you see stiff peaks, stop whipping; overbeat them even slightly and they become grainy and start to break down.
  • Timing the yolk addition is crucial—too early and it cooks too much, too late and the whites haven't set enough to hold it securely.
03 -
  • If you're meal prepping or cooking for guests, whip your egg whites the moment you're ready to bake—they'll hold their peaks for about 15 minutes before they start to collapse.
  • Invest in a reliable electric mixer; hand whisking for stiff peaks is technically possible but exhausting and less consistent than a machine.
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