Cloud Toast with Avocado Honey (Printable Version)

Fluffy baked egg white clouds on toasted sourdough topped with creamy avocado, honey, and fresh microgreens.

# What You'll Need:

→ Eggs

01 - 4 large egg whites, separated from yolks
02 - 4 large egg yolks, separated

→ Bread

03 - 2 thick slices sourdough bread

→ Toppings

04 - 1 ripe avocado
05 - 2 teaspoons honey
06 - Small handful microgreens
07 - Flaky sea salt, to taste
08 - Freshly ground black pepper, to taste

→ Optional

09 - 1 teaspoon lemon juice (to prevent avocado browning)
10 - Olive oil, for brushing bread

# Steps to Follow:

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

# Additional Tips::

01 -
  • Those crispy-edged, pillowy egg white clouds are impossible to mess up once you know the trick, and honestly they taste like you spent way more time than you did.
  • It comes together in under thirty minutes but looks like restaurant-quality plating, which means you can make it on a Wednesday and still feel proud.
  • The interplay of warm toast, silky avocado, and that hit of honey and salt creates a flavor balance that just works every single time.
02 -
  • Room-temperature egg whites whip up faster and fuller than cold ones, so take them out of the fridge while you preheat the oven.
  • The moment you slide those yolks in is when the magic happens—they cook gently in the residual heat of the whites and stay silky rather than rubbery, so don't overbake out of nervousness.
  • If your avocado is slightly underripe, a gentle microwave for 20 seconds softens it enough to slice and roll without the drama of a mushy one.
03 -
  • A copper bowl or one that's been rubbed with lemon will help your egg whites whip faster and fuller than a regular bowl, though honestly any clean bowl works if you're patient.
  • If you accidentally get even a whisper of yolk in your whites, use a clean eggshell halve to scoop it out—it's weirdly more effective than a spoon and saves you from starting over.
Go Back