Merken One Sunday morning, I was trying to impress a friend who'd just raved about some fancy brunch spot downtown, and I thought, why not make something equally stunning at home? I cracked open four eggs, stared at the whites and yolks sitting separately in their bowls, and wondered if I could somehow turn something so delicate and ordinary into something that looked like it belonged on a magazine cover. Cloud Toast 2.0 was born from that moment of stubborn optimism, and it's been my secret weapon ever since.
I made this for my partner on our anniversary morning, and watching their face light up when I set down that golden, cloud-topped plate made me realize that the most memorable meals aren't always the complicated ones. It's the ones where you actually have time to sit down together and taste every bite.
Ingredients
- 4 large eggs, separated: The magic hinges on fresh, room-temperature eggs; cold ones won't whip into those dramatic peaks no matter how hard you beat them.
- 2 thick slices sourdough bread: The tanginess anchors everything and holds up beautifully under the creamy toppings without turning soggy.
- 1 ripe avocado: Choose one that yields gently to pressure; rock-hard avocados won't slice thinly enough for those delicate rose shapes.
- 2 teaspoons honey: The warmth brings out floral notes that balance the richness of the egg and avocado.
- Small handful microgreens: These aren't just decoration; they add a peppery snap that cuts through the richness perfectly.
- Flaky sea salt and freshly ground black pepper: Don't skip the flaky salt—it bursts differently on your tongue than regular salt and feels more luxurious.
- 1 teaspoon lemon juice (optional): A game-changer for preventing that sad brown tint on sliced avocado if you're not serving immediately.
- Olive oil, for brushing bread: A good-quality oil adds a subtle fruitiness that elevates the whole dish.
Instructions
- Heat your oven and prep:
- Preheat to 220°C and line a baking sheet with parchment paper so your clouds won't stick. This is your stage, so make it inviting.
- Toast the bread:
- Lightly toast your sourdough slices or brush with olive oil and toast in the oven for 3–4 minutes until just golden. You want them sturdy but not hard.
- Separate with intention:
- Crack eggs carefully, keeping the whites absolutely yolk-free; even a speck of yolk will sabotage your peaks. Put whites in one large bowl and yolks in separate small bowls.
- Whip the clouds:
- Using an electric mixer, whisk the egg whites until stiff peaks form—when you lift the beaters, the peaks should stand straight up without drooping. This takes about 3–5 minutes depending on your mixer.
- Shape and bake the first time:
- Spoon the beaten whites into two fluffy mounds on your baking sheet, creating a small well in the center of each with the back of a spoon. Bake for 3 minutes until they just begin to set and firm up.
- Add the yolks:
- Gently slide one yolk into the center of each cloud, being careful not to break it. Return to the oven for 3–4 minutes until the whites are lightly golden and the yolks are just set but still creamy inside.
- Roll the avocado roses:
- While everything bakes, halve your avocado lengthwise, remove the pit, and peel away the skin. Thinly slice each half, fan the slices out on your cutting board, and gently roll them into rose shapes starting from one end—it's easier than it sounds and looks absolutely stunning.
- Assemble with care:
- Place each cloud egg on a slice of toast, crown it with an avocado rose, drizzle with honey, and scatter microgreens generously on top. Finish with flaky sea salt and cracked black pepper, then serve immediately while everything is still warm.
Merken There's something almost magical about the moment those pillowy clouds come out of the oven, golden and impossibly tall. My neighbor smelled it cooking and asked what restaurant had opened in my kitchen, which felt like the ultimate compliment.
The Art of the Avocado Rose
The avocado rose looks complicated, but it's honestly one of the most forgiving techniques you can master. The key is using an avocado that's ripe but still firm enough to hold its shape—not so soft that it falls apart the moment you touch it. I learned this the hard way after squashing three perfectly good avocados before getting one that actually cooperated.
Timing and Temperature Tricks
The 220°C oven temperature is crucial because it's hot enough to set the whites quickly without overdrying them. If your oven runs cool, add a minute or two to the second bake. If you're not sure, crack open one cloud to peek at the yolk before fully committing—better to learn now than serve runny clouds to a guest.
Creative Variations and Serving Ideas
Once you nail the basic cloud toast, the toppings become your playground. I've drizzled everything from hot honey to herb-infused olive oil, scattered dukkah for a nutty crunch, or even added crispy bacon shards for those mornings when I need an extra protein boost. The clouds are neutral enough to pair with whatever flavor direction you're craving that day.
- Swap honey for hot honey if you want a spicy kick that plays beautifully against the creamy yolk.
- Try dukkah, za'atar, or chili flakes for a more savory, aromatic finish instead of just salt and pepper.
- Use gluten-free bread to make this work for anyone avoiding wheat, without losing any of that satisfying crunch.
Merken This breakfast has taught me that the most impressive meals are often the ones where technique looks harder than it actually is. Serve it warm, sit down, and enjoy the moment.
Fragen rund um das Rezept
- → Wie macht man die fluffigen Eischnee-Hauben?
Die Eiweiße werden steif geschlagen, dann in Mounds auf ein Backblech gesetzt und im Ofen gebacken, bis sie leicht goldbraun sind.
- → Welche Brotsorte eignet sich am besten?
Ein dick geschnittener Sauerteig sorgt für eine herzhafte Basis und harmoniert gut mit den luftig-leichten Eischnee-Hauben.
- → Wie formt man die Avocadorosen?
Dünne Avocadoscheiben werden fächerartig ausgelegt und dann vorsichtig zu einer Rose zusammengerollt.
- → Kann man das Gericht auch glutenfrei zubereiten?
Ja, durch Verwendung von glutenfreiem Brot lässt sich das Gericht an entsprechende Ernährungsbedürfnisse anpassen.
- → Welche Gewürze passen als Topping?
Flaky Meersalz, frisch gemahlener schwarzer Pfeffer und optional Chiliflocken ergänzen die Aromen ideal.