Start your day with the elegant taste of eggs in clouds. Serve it over a bed of spinach salad and you have 'Eggs in Clouds' over a 'Field of Greens.'
What You Need
Original recipe yields 2 servings
2 eggs, separated
1 tsp. extra virgin olive oil
1 tsp. HEINZ All Natural Unfiltered Apple Cider Vinegar
1/2 tsp. GREY POUPON Dijon Mustard
1/2 tsp. honey
1 cup tightly packed baby spinach leaves
6 cherry tomatoes, cut in half
2 slices cooked OSCAR MAYER Selects Uncured Turkey Bacon, chopped
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Let's Make It
Heat oven to 350°F.
Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Spoon into 2 mounds on baking sheet sprayed with cooking spray. Use back of spoon to press indentation into center of each mound. Bake 5 min. Slip egg yolks into mounds.
Bake 10 min. or until yolks are set. Meanwhile, whisk oil, vinegar, mustard and honey in small bowl until blended. Toss spinach with tomatoes and bacon in medium bowl. Add oil mixture; mix lightly.
Spoon spinach salad onto 2 plates; top with eggs.
Make it Easy
For a simpler prep, beat the eggs until blended, then cook until scrambled. Serve over the salads.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.