Rep. Don Bacon (R-Neb.) on Monday urged President Trump to save surveillance powers authorized under the Foreign Intelligence Surveillance Act (FISA) by canceling Federal Housing Finance Agency (FHFA) Director Bill Pulte’s appointment to serve as acting Director of National Intelligence (DNI).  “FISA gives us over 50 percent of our most sensitive intelligence and has enabled...

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Vintage British postcard. Lubin, 1910s, No. 45. Photo by Gilbert & Bacon, Philadelphia, 1916.

Eleanor Caines (1870 or 1880-1913) was an American silent film actress. She spent most of her film career at the Lubin Film Company. According to IMDb, Eleanor Caines was born in 1870 in Philadelphia, Pennsylvania, USA. In 1909, she began her film career at Lubin in the short comedy Blissville the Beautiful (1909) with George Reehm and Harry Myers. In the following years, she appeared in some 30 Lubin productions. Eleanor Caines died in 1913 in her hometown Philadelphia at the age of 43. The cause of her death was surgery after an accident. She was married to William Robson with whom she had a child, and till her death to Jack Le Faint.

Urban VIII corresponded with Francisco de Quevedo, Alexander VII spent his leisure time as pope writing little poems in Latin, and John Paul II — who had studied St. John of the Cross in his youth — even published a collection of poems, Roman Triptych (2003), while still occupying the Chair of Saint Peter.

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Enjoy a hearty breakfast of egg, bacon, spinach and tomato baked in a ramekin container in less than 30 minutes. With just 5 main ingredients, our recipe for baked eggs is veggie-heavy and great for a lower carb eating plan. Otherwise, break into that ooey-gooey egg yolk, and mop it up with a slice of whole-wheat toast.

Active time: 10 minutes | Total time: 25 minutes

Oven-Baked Egg with Spinach & Bacon

Ingredients

• 1 tsp olive oil
• 4 slices cooked Canadian bacon, chopped
• 1 shallot, minced
• 1 medium tomato, seeded and chopped
• 4 cups packed fresh baby spinach leaves
• 2 large (50g each) eggs
• 1/4 tsp black pepper

Directions

Preheat the oven to 350°F (177°C). Lightly coat 2 (8-oz.) ramekins with cooking spray.

Heat the olive oil in a nonstick skillet over medium heat. Add the Canadian bacon, shallot, and tomato and cook, stirring frequently, for about 2 minutes, or until tender. Stir in the spinach and cook for 1 minute, tossing occasionally, until wilted.

Divide the spinach mixture evenly between the prepared ramekins. Crack 1 egg into each ramekin, keeping the yolk intact. Sprinkle evenly with the black pepper.

Place the ramekins on a baking sheet and bake for 15–20 minutes, or until the egg whites are opaque and the yolks are cooked to your desired doneness. Serve immediately.

Serves: 2 | Serving Size: 1 ramekin (includes 1 egg, 3/4 cup spinach mixture)

Nutrition (per serving): Calories: 181; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 226mg; Sodium: 404mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 4g; Protein: 16g

Nutrition Bonus: Potassium: 617mg; Iron: 17%; Vitamin A: 383%; Vitamin C: 48%; Calcium: 10%

Originally published January 18, 2016; Updated June 2026

The post Oven-Baked Egg with Spinach & Bacon appeared first on MyFitnessPal Blog.