Cloud Egg Avocado Toast
I feel like the cloud egg solved lots of my problems. I love to put a poached or fried egg on my avocado toast, but frequently experience one or more of the following:
1. Egg white does not cover sufficient toast surface area
2. Level of yolk runny-ness is inconsistent
3. Egg white texture is not what I was hoping for
I could go on but those are the highlights. So the cloud egg, which is trending amongst foodies for good reason, is an unbelievably easy way to make a fun-looking egg with an incredibly satisfying texture. You can find recipes all over the place, but I tried a few and this is how I like it best.
- 1 egg
- 1 teaspoon grated Parmesan
- dash salt
- 1 piece honey wheat or whole grain bread
- 1/2 ripe avocado
- 1/4 teaspoon lemon pepper
Preheat oven to 425 and line a baking sheet with parchment paper. Spray with nonstick spray. Separate the egg white from the egg yolk, careful not to break the yolk. Put the egg white in a medium sized bowl, and beat with a hand mixer until stiff peaks form – about 2 minutes. Lightly mix in 1 teaspoon of grated Parmesan and a small dash of salt (parmesan is already salty so don’t be too heavy handed). Spoon the egg white onto the baking sheet to create one puffy egg cloud, and use your fingers to create a little crater for the yolk. Bake just the white in oven for 3 minutes. Take it out and carefully place the egg yolk in the cloud. Bake for 3 more minutes. Remove and let sit for a minute.
Toast the bread, spread 1/2 avocado on top, then season with a dash of salt and lemon pepper. Top with cloud egg and be very, very thankful that you have a mouth to eat such delicious things.