Crispy Cloud Toast with Avocado & Egg
Airy egg white clouds baked until golden, topped with creamy avocado, a jammy egg yolk, and crispy sourdough. A stunning, protein-packed dinner that looks fancy but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 slices (1-inch thick) sourdough bread
- 4 large eggs
- 1 ripe avocado
- 3 tbsp, divided olive oil
- ½ tsp fleur de sel or sea salt
- ¼ tsp black pepper
- ½ whole lemon
- 1 tbsp, chopped fresh chives or dill
Instructions
- 1
Preheat oven to 425°F. Separate 4 eggs: yolks into a small bowl, whites into a medium bowl.
- 2
Whip egg whites with a pinch of salt until stiff peaks form, ~2 minutes with an electric mixer.
- 3
Cut avocado in half, remove pit, and scoop flesh onto a plate. Mash with a fork and a squeeze of lemon.
- 4
Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high until shimmering, ~1 minute.
- 5
Toast bread slices 2 minutes per side until golden brown and crispy, then transfer to a baking sheet.
- 6
Divide whipped egg whites between the two toast slices and mound gently, creating peaked clouds.
- 7
Bake clouds 6–8 minutes until tops are golden and set but centers still look soft and pillowy.
- 8
Drizzle 1 tbsp olive oil into a small nonstick skillet. Fry reserved yolks over medium 2 minutes until edges set.
- 9
Top each cloud toast with mashed avocado, then slide a fried yolk on top of each.
- 10
Season with fleur de sel, black pepper, and chives. Serve immediately while clouds are warm.
Tools you’ll need
- 12-inch cast iron skillet
- baking sheet
- small nonstick skillet
- electric mixer or whisk and bowl
- small bowl
- medium bowl
- fork
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