Kitchen Tools

• Oven

  preheat to 425 degrees

• Large bowl

• Small bowl

• Electric mixer

• Baking sheet

• Skillet

  lightly greased

Ingredients

• Eggs

  8 eachroom temperature

• Provolone (low-fat)

  2 ozshredded

• Turkey bacon (lean)

  6 piecesdiced

• Baby spinach

  12 oz

• Garlic

  2 clovesminced

• Salt

• Pepper

• Cooking spray

Preparation

1. Preheat oven to 425 degrees

2. Allow eggs to warm to room temperature

3. Shred 2 oz of provolone

4. Dice 6 pieces of turkey bacon

5. Mince 2 cloves of garlic

Directions

1. 1

   Carefully separate the egg whites and yolks, placing the whites in a large bowl and the yolks in a small bowl. For best results, make sure there is no yolk in the bowl with the egg whites.

2. 2

   With an electric mixer, whip the egg whites on high speed until stiff peaks form, about 5 minutes. Gently fold in the provolone cheese and turkey bacon with a rubber spatula.

3. 3

   Spoon 8, squally sized mounds of egg whites onto a lightly greased baking sheet. With the back of a spoon or your finger, make an indent in the center of each mound to create a nest. Bake until lightly brown, about 4 to 5 minutes.

4. 4

   Remove backing sheet from oven, and carefully spoon one egg yolk into each indentation. Lightly season with salt and pepper. Bake again until yolks are set, about 4 to 5 minutes.

5. 5

   While the eggs bake, cook garlic in a lightly greased skillet over medium-high heat until aromatic, about 1 minute. Add spinach and continue to cook until spinach has wilted. Lightly season with salt and pepper. Serve cloud eggs on top of a bed of wilted spinach.

Nutrition Facts per Serving