Arugula salad and egg baked potatoes
0
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Arugula
2 cup(s), baby variety
Grape tomatoes
1 cup(s), halved
Shallots
1 large, minced
Champagne vinegar
1 tsp(s)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Raw egg
4 large
Plain baked potato
4 small, kept hot and split open
Uncooked scallions
1 tbsp(s), chopped
Crushed red pepper flakes
½ tsp(s)
Instructions
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
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