Black Bean, Arugula + Poached Egg Stuffed Sweet Potatoes

Name: Black Bean, Arugula + Poached Egg Stuffed Sweet Potatoes
Yield: 4 potatoes
Ingredients: 4 medium sweet potatoes; 1 cup black beans; 4 ounces fontina cheese; 2 cups fresh arugula; 1 teaspoon olive oil; half a lemon; 4 eggs; salt + pepper

User Reviews

4.8

36 reviews

Excellent

Servings
4 potatoes
Course
Side Dish
Cuisine
American

Black Bean, Arugula + Poached Egg Stuffed Sweet Potatoes

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

4 medium sweet potatoes
1 cup black beans
4 ounces fontina cheese, freshly grated
2 cups fresh arugula
1 teaspoon olive oil
half a lemon, juiced
4 eggs, cooked as desired
salt + pepper

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Instructions

Preheat oven to 425 degrees F. Poke sweet potatoes with a fork and then place on a baking sheet. Bake for 30 minutes, then reduce the heat to 350 degrees F and bake for 30-40 minutes more. Remove and let cool slightly, about 5 minutes. Carefully slice down the center of the potato, pushing the skin open. Stuff each potato with an ounce of fontina, then top equally with black beans. At this time you can pop it back in the oven for a few minutes to melt the cheese.
Season arugula with olive oil and lemon juice, then add a sprinkle of salt and pepper. Add it on top of the black beans, then add your cooked eggs on top of the arugula. If desired, you can cook the eggs when the sweet potatoes have a few minutes left so they are all ready to go.