Breakfast, Eating In

Cloud Eggs and Sweet Potato Toast

May 25, 2017
cloud eggs with sweet potato toast

Have you heard of cloud eggs? I have been living in a bubble as of late and have obviously been behind the times as I had not until I read an article about them on Good Food. Living in Melbourne, I am no stranger to the food fad so I decided to have a go at making cloud eggs and sweet potato toast.

Eggs and avocados are one of my favourite combinations, so I made my cloud eggs and sweet potato toast with an avocado smash to slather on the sweet potato toast. The ultimate Sunday brunch combination with the added benefit that it takes less than 20 minutes to make!

Cloud eggs are made by separating the egg whites from the yolk and whisking until they are fluffy like a meringue. They can be flavoured with cheese or herbs at this stage and I have flavoured mine with some parmesan and chopped coriander, but the world is your oyster here and you can flavour them however your heart desires. Maybe some chopped chilli and a sharp cheddar or cooked bacon and chives.

You then bake them in the oven leaving an indentation in which to place the yolk. Once they begin to brown, you pop the yolk in place and bake for a few more minutes until the yolk is cooked to your liking. I like mine with a slightly tunny yolk.

We ate our cloud eggs with sweet potato toast (using this recipe) and smashed avocado (you can find my recipe here) but you could serve them with toast or even a warm salad. I hope you enjoy this beautiful, fluffy breakfast option.

2 cloud eggs with sweet potato toast


Cloud Eggs with Sweet Potato Toast

4 eggs
handful chopped coriander leaves
1/4 cup grated parmesan
sweet potato toast
avocado smash

  1. Preheat oven to 220c and line a baking tray with baking paper.
  2. Seperate whites from yolks, placing whites in a mixing bowl and placing yolks gently in individual smaller bowls for later use.
  3. Whisk egg whites using an electric whisk/beater until stiff peaks form.
  4. Gently fold in coriander and parmesan.
  5. Divide eggs whites into four ‘cloud’ shapes on a baking tray, making sure to leave a dip for egg yolk to fit in later. Bake for 5 minutes.
  6. Remove baked egg whites from oven and carefully place yolks in dip.
  7.  Bake for a further 3 minutes for yolks to cook.

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