Pin This The morning I first made cloud bread, my kitchen looked like a science experiment gone right. I had separated more eggs than I care to admit trying to get those peaks perfectly stiff, watching through the oven door as these fluffy white mounds rose like edible cumulus clouds. When my roommate walked in and asked why I was baking egg whites at 7 AM, I just handed her a fork. We stood at the counter breaking yolks and watching them run into the avocado, both of us quietly surprised that something so simple could feel so luxurious.
Last spring I started making these for Sunday breakfast when my sister was training for a half marathon. She would sit at the counter still in her running clothes, steam rising from her coffee mug, watching me fold pepper into the egg whites like it was some delicate operation. Those quiet mornings before the house woke up became the best part of my week. Now whenever I see stiff glossy peaks forming in the mixer, I think of her and wonder how many miles she ran that morning.
Ingredients
- 4 large eggs, separated: Room temperature whites whip up faster and hold their shape better
- 1/4 teaspoon cream of tartar: This is what makes the difference between soft peaks and peaks that could support a small object
- 1/4 teaspoon salt: Just enough to bring out the egg flavor without overwhelming
- 1/4 teaspoon ground black pepper: Freshly cracked adds little bursts of heat throughout
- 1/4 cup shredded Parmesan cheese: Optional but honestly adds such a savory depth that I rarely skip it
- 2 ripe avocados, sliced: Look for ones that give slightly when pressed but are not mushy
- 4 large eggs for poaching: The fresher the egg the better it holds together in the water
- 1 tablespoon white vinegar: Helps the poached eggs keep their shape in the water
- Fresh chives and red pepper flakes: These are the garnishes that make it look like you tried harder than you did
Instructions
- Get your oven ready:
- Preheat to 350°F and line a baking sheet with parchment paper, doing this first saves you so much stress later
- Separate like you mean it:
- Crack eggs carefully, placing whites in a completely clean bowl and yolks in separate small bowls, even a tiny bit of yolk in the whites will prevent them from whipping properly
- Whip it good:
- Add cream of tartar and salt to the egg whites, beat with an electric mixer until stiff peaks form that stand up straight when you lift the beaters
- Fold in the flavor:
- Gently fold in the pepper and Parmesan with a spatula, being careful not to deflate all that air you just whipped into existence
- Shape your clouds:
- Spoon the whipped whites into 4 mounds on the baking sheet, use the back of a spoon to create a small well in the center of each one for the yolk later
- Partial bake:
- Bake for 5 minutes until just starting to set, this creates the structure you need to hold the yolk
- Add the yolks:
- Carefully slide one yolk into each well, return to the oven for 4 to 5 more minutes until whites are set and yolks are still slightly jiggly
- Get your poaching water ready:
- While clouds bake, bring a saucepan of water to a gentle simmer, not a rolling boil, and add the vinegar
- Poach like a pro:
- Crack each egg into a small bowl then slide into the simmering water, poach for 3 to 4 minutes until whites are set but yolks remain runny
- Assemble and serve:
- Top each cloud bread with avocado slices and a poached egg, season with salt, pepper, chives or red pepper flakes if you are feeling fancy
Pin This My friend Sarah came over once when I was perfecting this recipe and we must have made six batches trying different toppings. We ended up eating cloud bread for breakfast, lunch and somehow dessert too. Now every time she visits she asks if we are doing cloud bread day again. Some recipes are just meant for sharing even the mistakes.
Make It Your Own
I have found that smoked paprika sprinkled over the clouds before baking adds this incredible subtle smokiness that makes people ask what exactly you did differently. Fresh herbs work beautifully here too, basil or dill folded into the whites can completely change the profile. Sometimes I add everything bagel seasoning because rules are mostly suggestions in breakfast cooking.
The Dairy Free Version
Omitting the Parmesan still gives you those gorgeous pillowy clouds, they just become more of a blank canvas for whatever toppings you choose. Nutritional yeast works surprisingly well if you want that savory cheesy flavor without dairy. The egg whites alone create such a satisfying texture that you really do not miss the cheese at all.
Serving Suggestions
A bed of sautéed spinach underneath adds color and makes it feel more like a complete meal. Fresh tomato slices on the side bring acidity that cuts through the rich yolks. For heartier appetites, serve alongside some crispy bacon or breakfast sausage.
- These reheat surprisingly well if you make a batch for meal prep breakfasts
- The cloud bases can be made ahead and refrigerated then briefly warmed before topping
- If serving a crowd, consider setting up a toppings bar and letting everyone build their own
Pin This There is something deeply satisfying about turning the most basic ingredients into something that feels like restaurant food. These clouds never fail to make morning feel special.
Recipe Q&A
- → Can I make cloud bread ahead of time?
Cloud bread is best served fresh from the oven as it loses its airy texture when stored. However, you can prepare the egg whites and have them ready to bake in the morning for a quicker breakfast.
- → What can I substitute for cream of tartar?
You can use an equal amount of lemon juice or white vinegar as a substitute for cream of tartar. These acids help stabilize the egg whites and create stiff peaks when whipping.
- → How do I know when the poached eggs are done?
Poached eggs are ready when the whites are completely set and opaque, but the yolk still feels soft when gently pressed. This typically takes 3-4 minutes in simmering water.
- → Can I make this dairy-free?
Yes, simply omit the Parmesan cheese from the cloud bread mixture. The clouds will still be light and fluffy without it, making this completely dairy-free while maintaining great taste and texture.
- → What other toppings work well with cloud bread?
Cloud bread pairs beautifully with sautéed mushrooms, smoked salmon, fresh tomatoes, or wilted spinach. You can also add herbs like dill, basil, or cilantro for extra flavor and freshness.
- → Why are my egg whites not forming stiff peaks?
Ensure your mixing bowl is completely clean and free of any grease or yolk traces. Even a small amount of fat can prevent egg whites from whipping properly. Use room temperature eggs for best results.