Cloud Bread Breakfast Clouds (Printable Version)

Pillowy baked egg whites topped with avocado and poached eggs. A gluten-free, high-protein breakfast that's light and satisfying.

# Ingredient List:

→ Cloud Bread Base

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

→ Toppings and Garnishes

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

# Directions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Separate 4 eggs, placing whites in a large clean bowl and yolks in individual small bowls.
03 - Add cream of tartar and a pinch of salt to egg whites. Beat with electric mixer until stiff glossy peaks form.
04 - Gently fold in black pepper and Parmesan cheese if using, being careful not to deflate the mixture.
05 - Spoon whipped whites onto prepared baking sheet in 4 equal mounds. Create a small well in center of each mound using back of spoon.
06 - Bake for 5 minutes until edges begin to set.
07 - Carefully place one yolk into each well. Return to oven and bake 4-5 minutes longer until whites are set and lightly golden.
08 - Bring saucepan of water to gentle simmer. Add vinegar. Crack eggs into small bowls and gently slide into water. Poach 3-4 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain.
09 - Top each cloud bread with avocado slices and a poached egg. Season with salt, pepper, chives, and red pepper flakes as desired.

# Expert Tips:

01 -
  • These cloud breads have this incredible way of feeling indulgent while actually being packed with protein and good fats that keep you full until lunch.
  • The contrast between the airy, crisp cloud bread and the creamy avocado with that perfect runny poached egg creates a breakfast that feels restaurant-worthy but takes just minutes at home.
02 -
  • Room temperature egg whites whip up significantly better than cold ones, so set them out for about 30 minutes before you start if you have time.
  • The cloud bread will deflate slightly as it cools, which is completely normal, so serve them immediately for that picture-perfect presentation.
03 -
  • When beating egg whites, avoid plastic bowls which can retain grease and prevent proper whipping, opting instead for glass, metal, or ceramic.
  • For a fun twist that my kids adore, make mini clouds using a tablespoon of the mixture and quail eggs, creating perfect two-bite appetizers for brunch gatherings.
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