It’s official: I’m an egg fanatic.
Also, I’d like to petition that Cinco de Mayo always falls on a Saturday. Today has been… rough.
Doesn’t everything get better with an egg? Yesterday I had nachos topped with an egg and the spiciest chorizo, which sent me reaching for margaritas like they were water. Hence the whole wishing-it-was-Sunday sentiment.
I’ve also been picturing crispy, crunchy potato wedges with a fried egg on top. That might be dinner tonight. So yes: potatoes + egg. My mind is all over the place today.
One of my favorite go-to meals is a baked potato — any potato — stuffed with whatever I have on hand. Baking a potato can feel like it takes forever, but the beauty is that once it’s in the oven you can do other things while it cooks. It’s simple, filling and endlessly adaptable.
I’m also a closet cereal handful eater, by the way.
Back when I was obsessed with potatoes, I went through a huge stuffed potato phase. I remember the fast-food versions and also making my own at home with different fillings. Lately I’ve stuffed sweet potatoes with roasted grapes, goat cheese and honey; apples, bacon and sage; even BBQ chicken. But nothing beats finishing a stuffed potato with an egg on top. It turns an already-satisfying dish into something comforting and a little decadent.
My current love affair with arugula gives these a peppery, fresh lift, making the meal feel lighter and balanced. The combination of melted cheese, creamy black beans, peppery greens and a runny yolk is one of those simple dinners that always feels special.
Black Bean, Arugula + Poached Egg Stuffed Sweet Potatoes
Yield:
4
potatoes
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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
Instructions
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Preheat the oven to 425°F. Poke the sweet potatoes with a fork and place them on a baking sheet. Bake for 30 minutes, then reduce the oven to 350°F and bake for another 30–40 minutes, until tender. Remove and let cool slightly, about 5 minutes. Slice each potato lengthwise and gently push the skin open. Stuff each potato with about an ounce of fontina, then top with black beans. If you like, return them to the oven for a few minutes to melt the cheese.
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Toss the arugula with olive oil, lemon juice, and a pinch of salt and pepper. Place the dressed arugula atop the beans, then add a cooked egg to each potato. If you prefer, cook the eggs during the last few minutes of the potatoes’ baking time so everything is warm and ready together.
Notes
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I need to put an egg on top of my life.