Photo of Arugula salad and egg baked potatoes by WW

Arugula salad and egg baked potatoes

0 - 6
PersonalPoints™ per serving
Total Time
20 min
15 min
5 min
This salad and egg are meant to be served over a baked regular or sweet potato but you can also enjoy the salad and egg on their own for zero SmartPoints values.



2 cup(s), baby variety

Grape tomatoes

1 cup(s), halved

Uncooked shallot(s)

1 large, minced

Champagne vinegar

1 tsp(s)

Table salt

1 pinch

Black pepper

1 pinch

Raw egg(s)

4 large

Plain baked potato(es)

4 small, kept hot and split open

Uncooked scallion(s)

1 tbsp(s), chopped

Crushed red pepper flakes

½ tsp(s)


  1. Combine arugula, tomatoes, shallot and vinegar in a medium bowl; season with salt and pepper and toss to coat.
  2. Poach or fry eggs with cooking spray.
  3. Serve salad over baked potatoes, topped with eggs; garnish with scallions and red pepper flakes.
  4. Serving size: 1 potato, 3/4 c salad and 1 egg


For the tastiest baked potatoes, scrub and poke with a fork, bake on a baking sheet at 400°F until fork tender, about 45 minutes. Scoop out flesh and mash with some non-fat plain Greek yogurt, salt and pepper to taste. Spoon back into the shell and serve.