Preparation

• Zest and juice the lime into a small bowl. Whisk in the honey, vinegar, and garlic, and then slowly add the oil while whisking. Season to taste with salt and pepper.
• Position a rack in the center of the oven and heat to 425°F. Line a rimmed baking sheet with a silicone baking mat or lightly oiled parchment.
• Separate the eggs, putting the whites into the bowl of a stand mixer fitted with a whisk attachment and the yolks into four separate small bowls. Whisk the whites on medium-high speed until they reach stiff peaks, 2 to 3 minutes. Gently scoop the whites onto the prepared baking sheet into four cloudlike shapes, and season lightly with salt. Using the back of a spoon, gently create small wells for the yolks. Bake the whites for 3-1/2 minutes, then gently add one yolk into the well of each white. Sprinkle each yolk with a pinch of salt and bake until the whites are light golden brown and the yolks are not quite set, about 3 minutes.
• While the eggs are baking, toss the spinach with just enough of the vinaigrette to lightly coat, then divide the spinach among four plates. Top with the pecans, bacon, and apple. Gently place the eggs over the salads, sprinkle with pepper, and serve immediately.