Cloud Eggs on Toast

How to make Cloud Eggs on Toast

Cloud eggs on toast are a playful breakfast made by whipping egg whites until fluffy, then baking them around rich golden yolks. The whites turn light, airy, and slightly crisp on the edges while the yolks stay soft and glossy. Served on toasted whole grain bread, they make a simple breakfast feel elegant and satisfying.

1. 1Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
2. 2Separate the eggs, placing the whites in a clean mixing bowl and keeping each yolk separate.
3. 3Beat the egg whites with the salt until stiff peaks form.
4. 4Gently fold in the Parmesan cheese, chives, black pepper, and paprika.
5. 5Spoon the whipped egg whites into four mounds on the prepared baking sheet.
6. 6Make a small well in the center of each mound.
7. 7Bake the egg white clouds for 4 to 5 minutes, until lightly golden.
8. 8Carefully place one yolk into each well.
9. 9Return to the oven and bake for 2 to 3 minutes, until the yolks are just set but still soft.
10. 10Toast the bread and spread lightly with butter or drizzle with olive oil.
11. 11Place the cloud eggs on the toast.
12. 12Garnish with fresh herbs and serve immediately.

Tips for the best result

• Use a clean dry bowl so the egg whites whip properly
• Do not overfold the cheese into the whites or they may lose volume
• Make deep enough wells to hold the yolks securely
• Bake the whites first before adding yolks for the best texture
• Serve right away because cloud eggs soften as they sit

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