Cheesy Egg Cloud Toast

Introduction

Discover the breakfast recipe that has my son requesting it every weekend! This incredible Cheesy Egg Cloud Toast transforms simple ingredients into a show-stopping morning meal that’s as delicious as it is impressive. With a crispy exterior, fluffy interior, and perfectly runny egg yolk on top, each bite delivers a harmony of textures and flavors that will make your taste buds sing. The addition of sweet potato adds a subtle sweetness and beautiful golden color, while the green onions provide a fresh, aromatic finish. Best of all, this restaurant-worthy dish requires minimal effort and basic ingredients you likely already have in your kitchen. Get ready to elevate your breakfast game with a recipe that will have everyone at your table exclaiming, “God, this is delicious!”

Ingredients

For the Bread Mixture:

3 slices of bread (preferably day-old)
150ml (5 fl oz) milk
2 large eggs, separated
½ teaspoon salt
¼ teaspoon black pepper
½ medium sweet potato, grated (approximately 1 cup)
3 tablespoons fresh green onions, chopped
½ cup shredded cheese (cheddar, mozzarella, or a blend works well)

For Cooking:

2 tablespoons vegetable oil or butter
Additional salt for seasoning egg yolks

Instructions

Prepare the bread mixture: Tear the bread slices into small pieces and place in a medium bowl. Pour the milk over the bread and let it soak for 2-3 minutes. Then mash the mixture with a fork until it forms a thick paste.
Separate the eggs: Carefully crack the eggs, separating the yolks from the whites. Place the whites in the bowl with the bread mixture and set the yolks aside in individual small bowls or cups.
Season the base mixture: Add salt and pepper to the bread and egg white mixture. Stir well to combine.
Add the vegetables and cheese: Fold in the grated sweet potato, chopped green onions, and shredded cheese. Mix until all ingredients are evenly distributed.
Preheat the pan: Heat the vegetable oil or butter in a non-stick skillet over medium heat.
Cook the base: Once the pan is hot, spoon the bread mixture into the pan to form small round pancakes (about 4 inches in diameter). Use the back of a spoon to create a slight indentation in the center of each pancake where the yolk will sit later. Cook for about 2 minutes, or until the bottom is golden brown and crispy.
Flip carefully: Using a spatula, gently flip each pancake and cook for another 1-2 minutes on the other side.
Add the egg yolk: Carefully place one reserved egg yolk in the center of each pancake. Sprinkle a pinch of salt over each yolk.
Finish cooking: Reduce the heat to low, cover the pan with a lid, and cook for an additional 2-3 minutes. This will help set the whites completely while keeping the yolk runny.
Serve immediately: Transfer to plates and garnish with additional chopped green onions if desired. Serve hot while the yolk is still runny.

Nutritional Information and Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3 (makes 2-3 pancakes)

Nutritional Information (per serving, based on 2 servings):

Calories: 375
Protein: 18g
Carbohydrates: 30g
Fat: 20g
Fiber: 3g
Sodium: 740mg

Cooking Tips and Tricks

Bread choice matters: Day-old bread works best as it absorbs the milk without becoming too soggy. French bread, sourdough, or white sandwich bread all work well.
Sweet potato prep: To save time, you can grate the sweet potato in advance and store it in the refrigerator for up to 2 days.
Perfect yolks: For beautifully runny yolks, make sure the heat is low when you add them, and don’t overcook. The residual heat will continue cooking the yolk slightly after removing from heat.
Pan temperature: If your pan is too hot, the outside will burn before the inside cooks through. Medium heat is ideal for the initial cooking, then reduce to low after flipping.
Make individual servings: For a prettier presentation or when serving a crowd, use a smaller pan to make individual portions one at a time.
Testing doneness: Gently press the edge of the pancake with a spatula – it should feel firm and spring back slightly when fully cooked.

Variations and Substitutions

Bread options: Try using whole grain bread for added fiber, or challah for a richer taste.
Vegetable variations: Replace sweet potato with regular potato, zucchini, or carrots for different flavors and textures.
Cheese choices: Experiment with different cheeses like Gruyère, Swiss, or pepper jack for unique flavor profiles.
Add herbs: Incorporate fresh herbs like chives, dill, or parsley for additional flavor.
Protein boost: Add a tablespoon of cooked, crumbled bacon or ham to the bread mixture for a heartier version.
Dairy-free option: Use unsweetened almond milk or another plant-based milk instead of regular milk.

Common FAQs

Can I prepare the bread mixture ahead of time?

Yes! You can prepare the bread mixture (without the egg whites) the night before and refrigerate it. Add the egg whites just before cooking.

Why separate the eggs?

Separating the eggs allows you to create the bready, cheesy base with the whites while saving the yolks for the beautiful sunny topping.

My pancakes fell apart when flipping. What went wrong?

This can happen if the mixture is too wet or if you try to flip before the first side is properly set. Make sure to drain excess milk from the bread and allow the first side to cook until golden and firm.

How do I know when the egg yolk is cooked to my preference?

For a runny yolk, 2-3 minutes under a lid on low heat is perfect. For a firmer yolk, cook for 3-4 minutes. You can also briefly touch the yolk to feel its consistency.

Can I make a larger batch for a family?

Absolutely! The recipe scales easily—just maintain the same ratio of ingredients and cook in multiple batches or use a larger pan.

Storage and Make-Ahead Tips

Best served fresh: This dish is at its absolute best when served immediately after cooking, while the exterior is crispy and the yolk is runny.
Short-term storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Note that the yolk will continue to set and won’t be runny when reheated.
Reheating: Reheat in a skillet over medium-low heat for 2-3 minutes or in a 350°F (175°C) oven for 5-7 minutes until warmed through.
Freezing components: While the complete dish doesn’t freeze well, you can freeze the bread mixture (before adding egg whites) for up to 1 month. Thaw overnight in the refrigerator before using.
Prep components: Grate the sweet potato and chop the green onions in advance to make the morning assembly quicker.

This Cheesy Egg Cloud Toast combines the comforting elements of French toast, savory pancakes, and eggs in a way that creates a truly special breakfast experience. It’s simple enough for weekday mornings but impressive enough for weekend brunches with guests. The contrast between the crispy, cheesy exterior, soft interior, and the runny egg yolk creates a breakfast masterpiece that’s worth waking up for!