Inside: An easy recipe for a low carb egg toast that is gluten free, egg fast friendly and keto! Crunchy cloud bread with a perfectly cooked egg yolk – the best savory breakfast!
Have you ever had egg toast? This simple breakfast dish goes by many names, so you might have called it “egg-in-a-hole” or “one-eyed-Jack” or “eggs in a basket” or maybe even “Betty Grable” eggs. My family always called it egg toast. Characterized as a whole egg cooked inside of a piece of bread with a hole in the center, the dish is typically cooked on a skillet and while the buttered bread toasts up, the egg cooks to perfection.
Here’s an example of traditional egg toast:
Low Carb Egg Toast
But for the past several months, we have been following the Plant Paradox style of eating. And we’ve NEVER felt better! So when I started craving some egg toast, I knew I’d have to play around with it a bit. And then it hit me – CLOUD BREAD!
What’s Cloud Bread?
Cloud bread is a fluffy, no carb, keto-friendly bread-like thing.
It’s basically made up of cream cheese and eggs that have been separated and the white whipped to a meringue, and then gently folded together. When you whip the egg white, air gets incorporated and the eggs froth up to an awesome meringue.
Cloud bread has a very soft, almost chewy texture but the best part of “egg toast” is the crunchy texture of the buttered toast. I decided to experiment a bit and left out the cream cheese and instead made a savory meringue batter. I plopped the yolk in the middle, stuck it in a hot oven, and hoped for the best.
It came out so delicious! The outside was crunchy and crispy and tasted so good with the egg in the middle.
I’m really excited to share this recipe with you. I used a cookie sheet covered in Silpat. Are you familiar with these silicone based cooking mats? I use mine ALL the time and it helps keep things from sticking to my cookie sheet.
If you’re following the Plant Paradox, you’ll want to make sure you’re using pastured eggs and a quality parmigiano cheese.
Here’s a great option.
Low Carb Egg Toast Recipe
Low Carb Egg Toast
A low carb take on a classic "egg-in-a-hole" breakfast.
- 4 egg, separated
- 3-4 tbl parmigiano cheese
- 1/8 tsp dried thyme (optional)
- pinch salt, optional
Preheat oven to 450.
Crack and separate the egg whites into a bowl. Reserve the yolks in their shell.
Using a hand mixer, whip the eggs until frothy and creamy and the mixture has more than doubled in size. This will take 2-3 minutes. You want stiff peaks to form.
Gently fold in the cheese and dried thyme. Parmigiano cheese can be salty, so use your best judgement on whether you'd like to add in any salt.
Portion the meringue mixture into 4 rounds. Gently press down in center to make a small indentation for the yolk.
Pick up the egg shell with the yolk, and dump into the indentation.
Bake for 4-7 minutes, depending on how runny you'd like your egg yolks. 6-7 minutes will result in a more firm, hard cooked yolk.
Using a spatula, removed cooked low carb egg toast and place on a plate. Enjoy!
Low Carb Egg Toast in Photos
Separate eggs, placing the whites in a bowl and keeping the yolks in their shell.
Beat egg whites until they start to form stiff peaks.
Add in Parmigiano cheese.
Add in dried thyme.
GENTLY fold in. Stirring too much will make the meringue collapse
Evenly portion out into 4 sections. Slightly press in the center.
Drop the yolks into the indentations.
Bake at 450 until preferred doneness – for a runny yolk – bake for 4 min for firm yolk up to 7 min.
Place low carb egg toast on your plate and ENJOY!