Cloud Toast Avocado Honey (Printable Version)

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

# Ingredient List:

→ 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. 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 eggs, placing the whites in a large clean bowl and each yolk in a separate small bowl.
04 - Using an electric mixer, whisk the egg whites until stiff peaks form.
05 - Spoon the beaten egg whites into two fluffy mounds on the prepared baking sheet, making a small well in the center of each.
06 - Bake the egg white clouds for 3 minutes.
07 - Gently 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 the avocado, remove the pit, and peel. Thinly slice each half, fan out the slices, and gently roll into rose shapes. Optionally brush with lemon juice.
09 - Place each cloud egg on a slice of toast. Top with an avocado rose, a drizzle of honey, and a generous handful of microgreens. Sprinkle with flaky sea salt and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It looks restaurant-quality but takes just 25 minutes total, which makes you feel like a breakfast artist.
  • The contrast between the warm, crispy toast and the silky avocado with that just-set yolk is genuinely craveable.
  • It's vegetarian, naturally elegant, and somehow feels fancy enough for company but easy enough for a regular Tuesday morning.
02 -
  • Egg whites must be in a completely grease-free bowl, or they simply won't whip to stiff peaks, no matter how long you beat them. I've learned this through actual frustration.
  • The yolk goes in during the final stretch because if it sits in the hot oven too long, it'll cook solid instead of staying that glossy, runny center that makes people actually gasp.
  • Timing matters here more than in most recipes; if you dawdle between baking the whites and adding yolks, or between pulling them out and plating, you lose that perfect textural contrast.
03 -
  • Make absolutely sure your bowl and mixer beaters are clean and dry before whipping; even a hint of grease or moisture stops whites from reaching stiff peaks.
  • If you're nervous about timing the yolks, you can cook the whites completely golden, then crack fresh yolks on top just before serving for a beautiful runny center with no oven wait.
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