Bacon, Egg and Spinach Breakfast Stacks

Ingredients


6 cup(s) uncooked bliss potatoes, baby-variety (about 12 oz)
9 oz fresh spinach, baby-variety (about 1 1/2 cups after cooking)
1 cup(s) part-skim ricotta cheese
2 large egg(s), beaten
2 Tbsp chives, fresh, chopped
6 slice(s) uncooked Canadian-style bacon, quartered
1 cup(s) low-fat shredded Cheddar cheese


Instructions

Preheat oven to 350ºF. Place muffin liners in a 12-hole muffin tin.

Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.

Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.

In a small bowl, combine ricotta cheese, eggs and chives.

Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.

Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling. Yields 1 stack per serving

Poached Egg and Canadian Bacon

Frisée Salad with Poached Egg and Canadian Bacon

Makes 4 servings

From WeightWatchers.com

Ingredients

• 6 cups torn frisée leaves, cleaned and dried
• Cooking spray
• 4 oz Canadian bacon, chopped
• 4 tsp olive oil
• 2 medium shallots, thinly sliced into rings
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 1/4 cup white wine vinegar
• 4 large eggs
• Cracked black pepper, to taste

Instructions

• Place the frisée in a large bowl; set aside.
  
• Spray a large nonstick skillet with cooking spray and set over medium heat. Add the Canadian bacon and cook until crisp, stirring often, about 4 minutes. Transfer to the bowl with the frisée.
  
• Place the skillet back over medium heat and swirl in the olive oil. Add the shallots; cook, stirring often, until softened, about 2 minutes. Stir in the mustard and Worcestershire sauce; scrape up any browned bits in the skillet for a few seconds. Pour in the vinegar; bring to a full simmer.
  
• Pour this shallot-laced dressing over the frisée and Canadian bacon, scraping everything out of the skillet and into the bowl. Toss well and divide among 4 plates.
  
• Fill a large high-sided skillet or sauteuse pan halfway with water; bring to a boil over high heat. Reduce the heat to low so the water barely simmers. Crack an egg into a small ramekin or custard cup, then slip the egg into the water. Repeat that with the other 3 eggs in separate spots in the water. Cook for 5 minutes undisturbed. Pick up 1 poached egg at a time with a slotted spoon, draining off any excess water and set it on top of a salad. Sprinkle the salads with cracked black pepper to taste.
  
• Serving size: 1 1/2 cups salad and 1 poached egg