It’s official: I’m an egg freak.

Cheesy Black Bean Stuffed Sweet Potatoes with Arugula + Poached Eggs I howsweeteats.com

Also, I’d like to some way petition that Cinco de Mayo always be on a Saturday. Like forever. Because today is… rough.

Doesn’t everything get better with an egg though? Yesterday I had some nachos with an egg. And the spiciest chorizo ever that caused me to suck down margaritas like they were ice water. Hence the whole wishing it was Sunday thing.

I also have been envisioning these crispy, crunchy potato wedges with a fried egg on top. It might be dinner tonight. So yes, potatoes + egg. Clearly my mind is all over the place today.

Cheesy Black Bean Stuffed Sweet Potatoes with Arugula + Poached Eggs I howsweeteats.com

It may sound boring at first, but one of my favorite go-to meals is a potato (any potato) stuffed with whatever I have on hand. Even though it’s not necessarily a super quick meal – why does baking that potato take eons? – it’s so simple because after that thing goes in the oven, you can do whatever you want. Like eat a few thousand handfuls of cereal out of the box since you’re probably starving.

I’m a closeted cereal handful eater.

Cheesy Black Bean Stuffed Sweet Potatoes with Arugula + Poached Eggs I howsweeteats.com

In my younger days, back when I was nuts over potatoes and seriously anything made with that one ingredient ended up being my favorite meal for weeks, I went through a huge stuffed potato phase. It must have been around the time when Wendy’s was marketing those bacon cheddar and broccoli cheddar stuffed potatoes because even though we didn’t get to eat fast food very often, I certainly remember having my fair share of those. And definitely not ones that included broccoli.

I haven’t strayed much either, considering I’ve recently stuffed potatoes with roasted grapes, goat cheese and honey – then later, apples and bacon and sage. Oh and BBQ chicken. But nothing beats the egg on top. I just find meals like this so incredibly easy with endless possibilities. Which I need since I get a tiny bit bored (read: have the attention span of a toddler) with my dinners. Oh and my current infatuation with arugula makes this the healthier meal ever. Yes yes. Eat up.

Cheesy Black Bean Stuffed Sweet Potatoes with Arugula + Poached Eggs I howsweeteats.com

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Black Bean, Arugula + Poached Egg Stuffed Sweet Potatoes

Yield: makes 4 potatoes

Total Time: 1.5 hours

Ingredients:

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

Directions:

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.

I follow smitten kitchen's steps for poaching eggs.

Cheesy Black Bean Stuffed Sweet Potatoes with Arugula + Poached Eggs I howsweeteats.com

I need to place on egg on top of my life.

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107 Responses to “Cheesy Black Bean Stuffed Sweet Potatoes with Arugula + Poached Eggs.”

  1. #
    51
    Valentina @ The Baking Fairy — May 7, 2013 @ 2:46 pm

    STOP IT. These are kinda ridiculous. Also because they’re pretty much all of my favorite things smashed together. You are an evil genius, end of story.

    Reply

  2. #
    52
    Sommer @ ASpicyPerspective — May 7, 2013 @ 7:25 pm

    Oh, these make me so hungry! I will definitely have to make this!

    Reply

  3. #
    53
    Matt G — May 7, 2013 @ 8:25 pm

    I’m a bit of an egg freak too! And i was given a sweet potato that has been patiently been waiting to be used for something. I think i have just found that something thanks for you ;)

    Reply

  4. #
    54
    Danielle — May 7, 2013 @ 10:06 pm

    OMG this is to-die-for! I would eat this for breakfast, lunch, or dinner! YUM! I’m crazy over anything with an egg on it, especially a potato! Love it ♥

    Danielle

    Reply

  5. #
    55
    Nutmeg Nanny — May 7, 2013 @ 11:35 pm

    These photos are really great! I love a runny egg like this :) it makes for an amazing topping on so many things!

    Reply

  6. #
    56
    Jolene (www.everydayfoodie.ca) — May 8, 2013 @ 12:57 am

    I need an egg on my life too :-)

    Reply

  7. #
    57
    Lynne McMillan — May 8, 2013 @ 6:47 am

    I am not familiar with Arugula so I haven’t tried it. Perhaps Arugula sounds interesting because I haven’t used it on other recipes. But I love eggs because it is tasty and flexible to cook. It can be cooked in different ways and it can be used in baking. Thanks for the recipe.

    Reply

  8. #
    58
    Bethany — May 8, 2013 @ 12:29 pm

    Um, these are pretty much all my favorite savory foods….in one dish…amazing. Must make immediately!

    Reply

  9. #
    59
    Katie | The Hill Country Cook — May 8, 2013 @ 7:38 pm

    OMG I’ve been all about the egg on top of everything lately. I think I’m off to make hollandaise.

    Reply

  10. #
    60
    Dannielle — May 10, 2013 @ 7:19 am

    I have been on a HUGE sweet potato kick lately and looking for new ways to eat them, this was PERFECT to stumble upon! Thanks!

    Reply

  11. #
    61
    Kate — May 10, 2013 @ 2:54 pm

    Black beans and sweet potato are made for each other. And everything is better topped with an egg! I know what’s for dinner tonight.

    Reply

  12. #
    62
    Alex — May 21, 2013 @ 8:20 pm

    Making these tonight! All of my favorite things… poached eggs, sweet potatoes, arugula, and black beans. YUUUUMMMM!

    Reply

    • Alex — May 21st, 2013 @ 8:21 pm

      Also, your pictures are gorgeous and mouth-watering!

      Reply

  13. #
    63
    Sofia — May 30, 2013 @ 10:05 pm

    Just made this tonight… It’s a delicious combination of flavors and textures, and easy to make which is a plus! Loved it! A definite repeat.

    Reply

  14. #
    64
    Kristin — June 2, 2013 @ 1:42 pm

    Seriously, everything tastes better with an egg on top!

    Reply

  15. #
    65
    Destini Borchardt — June 5, 2013 @ 12:54 am

    I make stuffed potatoes all the time…I’ve never added an egg on top! Love the idea. Must try next time. Thanks for the great idea!

    Reply

  16. #
    66
    emily W. — June 12, 2013 @ 2:27 pm

    This was amazing. I’m constantly low in potassium/magnesium and it can cause heart issues if I’m not careful, and this is like a healthy-for-my-heart bomb. I confess I sadly lacked the arugula and had to sub some roasted kale…actually, scratch that. I’m not sad. It was freaking awesome. So…thanks for yet another awesome recipe. CANNOTWAITFORYOURBOOK!!

    Reply

  17. #
    67
    Aaron Acosta — January 11, 2014 @ 2:16 pm

    I just stumbled on this and I realized I have all of these ingredients in the refrigerator! F! yeah!

    Reply

  18. #
    68
    Edward — January 16, 2014 @ 9:22 pm

    Well, I gave it a shot and it was a home run!! I was looking for something healthy and out of the box and this really hit the spot…thanks for posting!!

    Reply

  19. #
    69
    Jill — February 10, 2014 @ 3:43 am

    I made these without the eggs on top (I was too lazy to poach them, not gonna lie!) But it was still delicious and satisfying and filling. I would make some for the week to enjoy as a side dish every night with my kale salads and even served it on top on quinoa one time. The fontina cheese goes very well with it!

    Reply

  20. #
    70
    L.S. — February 19, 2014 @ 7:22 pm

    This looks tasty! Do you eat it alone, or serve it with something else?

    Reply

  21. #
    71
    Renee — December 5, 2014 @ 5:58 pm

    Mmm just had this for breakie! Tasty as and a nice break from eggs on toast. Will definately be putting this one on high rotation!

    Reply

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