Cloud Bread Breakfast Clouds (Printable Version)

A light gluten-free morning start with fluffy baked egg whites, creamy avocado slices, and perfectly poached eggs.

# What You'll Need:

→ Cloud Bread

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

→ Topping

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

# Steps to Follow:

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 small separate bowls.
03 - Add cream of tartar and a pinch of salt to the egg whites. Beat with an electric mixer until stiff peaks form.
04 - Gently fold black pepper and Parmesan cheese into the whipped whites if using.
05 - Spoon the whipped egg whites onto the baking sheet in 4 mounds and create a small well in the center of each with the back of a spoon.
06 - Bake for 5 minutes, then carefully add one yolk into each well.
07 - Return to oven and bake for 4-5 more minutes until whites are set and lightly golden.
08 - Simmer water with vinegar in a saucepan. Crack eggs into small bowls and gently slide into simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain.
09 - Top each cloud bread with avocado slices and a poached egg. Season with salt, pepper, and optional garnishes.

# Additional Tips::

01 -
  • It's naturally gluten-free and packed with protein, so you'll actually stay full until lunch instead of hunting for snacks by 10 a.m.
  • The whole thing comes together in 30 minutes, which means weekend brunch without the weekend stress.
  • Somehow it manages to feel indulgent and healthy at the same time, which honestly feels like cheating in the best way.
02 -
  • Egg white temperature matters more than you'd think—room temperature whites whip up faster and hold their peaks longer than cold ones straight from the fridge.
  • If your avocados aren't ripe yet, don't force it; this dish is too pretty to serve with hard, unripe avocados that resist the fork.
  • The poached eggs are the showstopper, so practice the gentle slide into simmering water a few times if you've never done it before, because rushing ruins them.
03 -
  • Beat your egg whites in a copper bowl if you have one, because the chemical reaction between the copper and the proteins creates even more stable peaks than cream of tartar alone.
  • Cold avocados make for cleaner slicing, so refrigerate them for 15 minutes before cutting instead of serving them at room temperature.
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