Cloud Eggs with Bacon on Toast



High Fibre Under 30 minutes Without nuts

Nutritional Facts Per Serving

16 g
23 g
4 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 360
  • Lipides 24 g
    • Saturated fat  7 g
  • Cholesterol 215 mg
  • Sodium  630 mg
  • Carbs 23 g
    • fiber  4 g
  • Protein 16 g


  • 8 slices Compliments Naturally Simple Bacon, cut in half crosswise
  • 4 eggs
  • 1/4 tsp (1 mL) salt, divided
  • 4 slices sandwich bread, toasted
  • 4 tsp (20 mL) butter, room temperature
  • 1 avocado, pitted, peeled and sliced
  • 1 tomato, thinly sliced
  • pinch pepper


  1. Preheat oven to 425°F (220°C). Heat large skillet set over medium heat. Cook bacon, turning occasionally, 5 to 8 min. until golden brown and crispy. Drain on paper towel-lined plate. 
  2. Meanwhile, separate eggs, placing egg whites into a large bowl and place each yolk into its own small dish (to keep them separate from each other). Beat egg whites and 1/8 tsp (0.5 mL) salt with electric mixer until stiff peaks form. 
  3. Spoon 4 equal mounds of the egg whites on parchment paper-lined baking sheet. Using the back of a spoon, make a well in the centre of each mound. Bake 4 to 6 min. until the egg whites start to firm up and no longer look wet. Place a yolk in each well. Bake another 2 to 3 min., until yolks are just set, or cook to preferred doneness, and egg whites are golden. 
  4. Butter the toast. Top each slice with avocado, tomato, bacon and a cloud egg. Season with pepper and remaining salt. 

  • When whipping egg whites, use room temperature egg whites for best volume.

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