Fiddle Baked Eggs with Spinach, Bacon and Cheddar Cheese

I've always cut the extra fat off of bacon. It was never for diet

reasons but because it just made more of a mess in

the pan for me to soak up with paper towels. This

was easier. I often want the flavor of bacon without the

extra slab of fat, so I use the meatier more flavorful parts.

You can put 4 or 5 baby spinach leaves in. Or if you like more than

that you can put more. You can also use arugula.

Crack one egg over the spinach, the sprinkle with a

pinch of kosher salt and some freshly ground pepper.

Cutting up the Extra-Sharp Cheddar Cheese into squares

I put three squares in which is 17 calories. You

could also do a tablespoon of shredded cheddar or parmesan

or even goat cheese and feta. But sometimes classic is the best.

2 squares of bacon = 10 calories

Add two tablespoons 2% Milk

Bake for 15-20 minutes in a 350 degree oven.

DELICIOUS!

Most of the people following The Fiddle Diet can't believe that the Fiddle Chicken Enchiladas or the Steak and Baked Potato (with REAL sour cream) are diet food. It tastes like a hearty and delicious dinner and it is! And the great news is that you lose weight after eating them! This Baked Eggs Recipe is another one you're going to eat and say: "Are you sure this is diet food?!"

I originally made this recipe up when Max and Day came over for brunch. One of Max's favorite New York foods is a Fried Egg, Bacon and Cheese Sandwich. When Max and Day came over to visit for brunch I was trying to think of what to make them for breakfast and came up with this. In the original version I used heavy cream and buttered the ramekins. But these made with 2% milk are still creamy and delicious.

Vegetarians can omit the bacon, but bacon and cheese lovers will be thrilled to know this only has 111 calories in each one so you can even have two if you'd like!

This is a great dish if you have 10 or 20 people coming over for brunch. Get a bunch of ramekins (World Imports sells them and they are a great bargain there!) Place them on a baking sheet, fill them up, and pop them in the oven. They are truly so quick and easy to make.

My husband enjoys taking the leftover ones to work for a snack or lunch.

FIDDLE BAKED EGGS WITH SPINACH, BACON AND CHEESE

You can adapt this to make as few or as many as you want. I just wrote the

recipe to make one but I usually make four to keep in the fridge for snacking.

5 pieces baby spinach, stems removed

1 egg

pinch of kosher salt

freshly ground pepper, optional

2 squares of bacon (cut one strip of bacon into 8 pieces and use 2)

3 squares of extra-sharp cheddar cheese or 1 tablespoon grated cheddar

or 1 tablespoon parmesan or your favorite cheese

2 tablespoons 2% milk

Place all the ingredients in a ramekin (don't forget to sprinkle the eggs with salt) and bake in a 350 degree oven for 15-20 minutes.

ENJOY!

111 calories each