Updated: Jan 3
This is a rather simple and easy recipe. The only tricky part is not breaking the yolk when separating yolks from whites and keeping the yolk intact during assembly. A baguette or a ciabatta will be excellent as the toast.
The texture of the cloud eggs is fluffy, light and airy, kinda like a meringue. It pairs really well with that runny yolk. I added shallots and smoked paprika which add even more depth in flavors. You can create your own flavors as well. Garlic and ginger will be a great combination.
Avocado also lifts this simple toast up a notch with that creamy and rich touch. And the star of this dish is the infamous Vegemite! Yes, love it or hate it, it adds that subtle umami at the back of the mouth. A tiny bit goes a long way. So, do not treat it like Nutella. Don't say I didn't warn you.
(Make 2 toasts)
Sea Salt, Pinch
Black Pepper, Pinch
Smoked Paprika, Pinch
Shallots Finely Minced, 3
Unsalted Butter, 2 TBSP
Baguette / Ciabatta, 2 Slices
Vegemite, 2 Tiny Spread
Avocado Thinly Sliced, 1
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Pink Himalayan Salt, Pinch
Black Sesame Seeds, Pinch
Parsley Finely Chopped, A Small Handful
Hand / Stand Mixer
Cast Iron Skillet / Pan
Prepare the cloud eggs.
Preheat oven to 230 degrees celsius or 450 fahrenheit.
Carefully separate egg whites from yolks and set them aside.
*Careful not to break the egg yolks.*
Transfer the egg whites into a stand mixer or a large bowl if using a hand mixer.
Add in salt and whisk until soft peaks form.
Add in pepper and paprika.
Continue beating until stiff peaks form.
Add in shallots and fold with a spatula until well combined.
Transfer onto a baking tray lined with parchment paper, dividing into 2 portions and shaping them into “clouds”.
Using the back of a spatula, create a small crater in the middle of each “cloud”.
Wack into the oven and bake for 4 to 5 mins or until the top is light golden brown.
Remove from oven and gently slide the egg yolks into the crater.
Return to oven and bake for a further 1 to 2 mins.
Remove from oven and set aside.
Assemble the toasts.
Spread the bread with butter.
In a skillet over medium-low heat, add in the bread, buttered side down.
Toast until golden brown and remove from heat.
Spread vegemite onto each toast.
Place slices of avocado on each toast.
Squeeze lemon juice and grate lemon zest over the top.
Place the cloud eggs on top.
Garnish with salt, black sesame seeds and parsley.
Ain't nothing better than egg porn...