Clouds for breakfast! Fluffy, beautiful clouds!
Cloud Eggs are a fun new way to eat eggs for breakfast: you get light, fluffy whites with a perfectly runny yolk. The absolute best of both worlds.
The recipe to make Cloud Eggs is simple (it’s not even really a recipe!):
Separate your eggs into bowls: all the whites into one bowl, and the yolks each into their own small bowls. Beat the egg whites until stiff peaks form. This is going to give the whites a beautifully fluffy, meringue-like consistency.
To pair with avocado toast, I like to add a hard boiled egg. Along with the healthy fats in the avocado, eggs provide tons of protein, vitamin D, B vitamins, and minerals such as zinc, iron and copper. Which means that Hard Boiled Eggs with Avocado Toast will keep you full, and doubles as a quick lunch.
This Creamy Scrambled Egg Breakfast Sandwich combines many of my favourite things:
– Croissants: Secretly, I think I should have been born in France. I love croissants, baguettes, wine… – so French, right?! 😉 Give me a straight-up flaky, buttery, croissant and I will be the happiest girl alive. It’s on my bucket list to bake perfect croissants one day. Unfortunately I have not reached that day yet.
– Eggs: If I could only eat one food for life, it would be eggs. They are so versatile! They are so yummy! And the Creamy Scrambled Eggs I’m using here are the recipe that changed my life. (I’m serious.)
– Avocado: Who doesn’t love avocado? What more needs to be said? I am single-handedly keeping the California avocado growers in business.