Cloud Eggs with Spinach Salad

Ingredients

• 4 large eggs
• 2 tablespoons freshly grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups baby spinach leaves
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

Directions

1. Grate the lime zest into a small bowl, then squeeze in the juice. Add the honey, vinegar, and garlic and whisk to combine. Drizzle in the oil gradually as you whisk, then add salt and pepper to taste.
2. Set an oven rack in the middle position and preheat the oven to 425°F. Prepare a rimmed baking sheet with a silicone baking mat or a sheet of parchment that has been lightly oiled.
3. Separate the eggs carefully, placing the whites in the bowl of a stand mixer with the whisk attachment and putting the yolks into 4 separate small bowls. Beat the whites on medium-high until firm peaks form, 2 to 3 minutes. Spoon the whites onto the prepared baking sheet in 4 airy mounds, then add a light sprinkle of salt. With the back of a spoon, make a gentle indentation in each mound for the yolk. Bake the whites for 3-1/2 minutes, then carefully slide 1 yolk into each indentation. Add a small pinch of salt to each yolk and return the pan to the oven until the whites are lightly golden and the yolks are still a little soft, about 3 minutes.
4. As the eggs bake, toss the spinach with just enough vinaigrette to coat it lightly, then portion the spinach onto 4 plates. Add the pecans, bacon, and apple on top. Carefully set the eggs over the salads, finish with pepper, and serve right away.