Crispy Cloud Toast with Avocado & Egg

Step 1

Preheat oven to 425°F. Separate 4 eggs: yolks into a small bowl, whites into a medium bowl.

Step 2

Whip egg whites with a pinch of salt until stiff peaks form, ~2 minutes with an electric mixer.

Step 3

Cut avocado in half, remove pit, and scoop flesh onto a plate. Mash with a fork and a squeeze of lemon.

Step 4

Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high until shimmering, ~1 minute.

Step 5

Toast bread slices 2 minutes per side until golden brown and crispy, then transfer to a baking sheet.

Step 6

Divide whipped egg whites between the two toast slices and mound gently, creating peaked clouds.

Step 7

Bake clouds 6–8 minutes until tops are golden and set but centers still look soft and pillowy.

Step 8

Drizzle 1 tbsp olive oil into a small nonstick skillet. Fry reserved yolks over medium 2 minutes until edges set.

Step 9

Top each cloud toast with mashed avocado, then slide a fried yolk on top of each.

Step 10

Season with fleur de sel, black pepper, and chives. Serve immediately while clouds are warm.