It’s official: I’m an egg freak.
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.
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.
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.
Yield: makes 4 potatoes
Total Time: 1.5 hours
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
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.
I need to place on egg on top of my life.