This recipe is so simple it feels wrong to toot my own horn, but that’s my very first poached egg you guys. Ever. I feel like I should get a foodie gold star right now! Poached egg dance! Poached egg dance! Poached egg dance! (PS – IDGAF if you think eggs are meat. I consider this a meatless recipe, so put it in your Meatless Monday rolodex, yo.)
Arugula & Black Bean Stuffed Sweet Potato w/ Poached Egg (from How Sweet It Is)
- sweet potato
- arugula
- black beans, drained and rinsed
- shredded cheese
- 1 lg egg
- olive oil, salt, pepper
First, cook the sweet potato using your method of choice (microwave, slow-cooker, oven, etc.). Since I don’t care for the skin, I usually bake mine in a 400*F oven for about an hour, remove the skin and put the potato in a small dish. You do you, though. While the potato is cooking, I suggest tossing some arugula in extra virgin olive oil, salt, and pepper:
Then, a great idea is to start fretting about cooking a poached egg. This includes, scouring Pinterest, rapid-firing search terms into Google, calling your mom and cursing her for not answering, and then finally realizing you have 13 eggs in the house so just friggin’ throw one in some water all ready. But not really throw! Because you have to be careful with eggs, you know. Anyway, I did what I was told and followed Smitten Kitchen’s tutorial for the perfect poached eggs. As I waited for my water to boil, I topped my sweet potato with some cheddar cheese, about 1/2 c. of black beans which had been rinsed but were unseasoned, and my arugula.
This was probably the most nerve-wracking thing I’ve ever done right here!
Having absolutely no frame of reference for if something is done or not really creates anxiety when you could ruin your whole dinner with one little poke. But then….
With great risk, comes great reward.