I’ll be honest, I really wasn’t sure what to think of this trend when I first saw a picture of “cloud eggs.” If you’re not familiar, they are basically whipped whites that are baked for a bit, then the reserved yolks are added to a little well in the top, then baked for a few more minutes. A sort of savory meringue.
I was confused by the idea, but intrigued. At the very least I wanted to make them so I could see what all the fuss was about.
And while I could take or leave them as a straight-up method of making eggs, they were downright delicious eaten with some avocado toast. I really only made the toast to make the picture more interesting, but ended up eating bites of each together—and to the absolute delight of my taste buds.
I totally recommend giving it a whirl. These are a fun one for a weekend breakfast that’s a little fancier, but still healthy.
Cloud Eggs with Avocado Toast
Prep time: 5 min | Cook time: 10 min | Ready in: 15 min
2 pieces of bread
Salt and pepper, to taste
- Preheat oven to 450 degrees F.
- Prepare a cookie sheet or shallow pan with parchment paper. Coat lightly with cooking spray.
- Separate egg whites from yolks. I found it easiest to crack the egg, then carefully pour it over my fingers to do the separating so that the shell doesn’t accidentally slice the yolk open.
- In a medium bowl, beat the egg whites with a hand mixer on high for 3 to 5 minutes, until the whites form stiff peaks.
- Spoon the whites onto the prepared cookie sheet into two “clouds,” then create a small well in the middle of each with the back of a spoon.
- Bake in preheated oven for 4 minutes.
- Remove from the oven and carefully place the yolks in the wells.
- Return the pan to the oven for another 4 to 6 minutes, depending on how done you like your yolks.
- While the yolks are baking, toast your bread and mash up the avocado.
- Spread avocado onto toast then top each with a cloud egg.
- Season with salt and pepper and you’re all set!
Now dig in…