PREHEAT oven to 450°F. LINE large baking sheet with parchment paper.
SEPARATE egg whites and yolks. PLACE egg whites in large bowl and yolks in small bowl.
SEASON egg whites with salt. Using electric mixer, BEAT egg whites until stiff peaks form.
SPOON egg whites into 2 mounds on prepared baking sheet. ADD a small dent in center of mound with back of a spoon. BAKE for about 3 minutes or until slightly golden.
PLACE egg yolk gently in center of each egg white cloud. SEASON with salt. BAKE for about 3 minutes or until yolks are just set.
TOAST bread, PLACE on plates and SET cloud eggs on top of toast. SERVE immediately.
For an unusual presentation, serve over thinly cut strips of cooked asparagus.
For a colorful cloud, fold in fresh herbs and spices to the egg whites after whipping.
For an “Avant Garde” effect, drip dark food coloring on egg yolks after baking.
This recipe is an excellent source of protein and choline and a good source of calcium, vitamin A, folate and iron.