Cloud eggs are eggs where the whites are whipped until stiff peaks form, then baked in the oven, and the yolk is placed on top near the end of the cooking process. This gives them a light and fluffy appearance similar to clouds.

Can I use other types of bread besides sourdough for cloud eggs?

Yes, you can use other types of bread! While sourdough adds a tangy flavor, any sturdy bread like whole wheat, multigrain, or even brioche will work well as a base for your cloud eggs.

How do I prevent my cloud eggs from collapsing?

Ensure your egg whites are whipped to stiff peaks before baking. Also, avoid opening the oven frequently during baking to maintain a stable temperature.

What toppings go well with cloud eggs on sourdough toast?

Cloud eggs on sourdough are highly versatile! Consider topping them with everything from fresh herbs like chives or parsley to spices, cheese, or even a drizzle of hot sauce for added flavor.

Cloud Eggs on Sourdough Toast: 5 Easy & Delicious Steps

Description

Fluffy baked egg whites with a runny yolk, served atop toasted sourdough bread.

Ingredients

Scale

2 large eggs
2 slices of sourdough bread
1 tablespoon butter, softened
Salt and black pepper to taste
Optional toppings: chives, grated Parmesan cheese, red pepper flakes

Instructions

Preheat oven to 450°F (232°C).
Separate eggs, placing yolks in separate bowls.
Beat egg whites with salt until stiff peaks form.
Butter sourdough slices.
Place sourdough on a baking sheet.
Divide whipped egg whites into two mounds, making a well in the center.
Gently place an egg yolk in each well.
Season with salt and pepper.
Bake for 5 to 8 minutes, or until egg whites are golden brown and yolks are runny.
Garnish with desired toppings.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Breakfast
Cuisine: Italian-American

Nutrition

Calories: 220
Sugar: 2g
Sodium: 300mg
Fat: 14g
Saturated Fat: 7g
Carbohydrates: 16g
Fiber: 1g
Protein: 9g
Cholesterol: 210mg

Keywords: cloud eggs, sourdough, breakfast, brunch, eggs