This is probably the cutest egg dish I have ever laid my eyes on. I first saw this on Instagram and of course, I had to try it! Although I probably wouldn’t do this first thing in the morning (as if I actually wake up early enough to make breakfast). This is more effort to do than to actually just fry an egg. It even takes longer than poaching an egg! I wanted to level up my toast game anyway, so here I am. On my previous job, I’ve probably made thousands of avocado toast that I started to despise avocado. Now that I don’t cook avocado toast every day, I actually want to eat them and make them at home. I'm quite surprised that I'm actually doing this, but the fluffy cloud eggs convinced me. It’s like my egg-consciousness told me to do it. The eggs made me do it. Don’t call the #basic cops on me, please.

3ea (large) Eggs

3ea (slice) Bacon, cooked and chopped

1T Parmesan Cheese, grated

3ea (slice) Bread, toasted

2T Butter

1ea Avocado, sliced

Red Chili Flakes

Salt

Pepper

Separate the egg yolks from the egg whites making sure each yolk has it’s own container. Whip the eggs using a whisk or a mixer until stiff peak. Fold in bacon and parmesan. On a sheet tray, use either a Silpat or a parchment paper (lightly coated with oil) dollop 3 spoonfuls of the egg whites. Make a small well in the middle using the back of the spoon. Set oven at 375F and then bake around 5-6 minutes until the eggs are almost firm. One minute before the whites are done, add the yolk in each well and put them back in the oven to warm up the yolk a little bit. While the eggs are baking, toast the bread and spread some butter. Add slices of avocado on the toast or on the side. Add the egg on top of the toast and season with salt, pepper, and chili flakes.