Arugula salad and egg baked potatoes
2 cup(s), baby variety
1 cup(s), halved
1 large, minced
Plain baked potato(es)
4 small, kept hot and split open
1 Tbsp, chopped
Red pepper flakes
- Combine arugula, tomatoes, shallot and vinegar in a medium bowl; season with salt and pepper and toss to coat.
- Poach or fry eggs with cooking spray.
- Serve salad over baked potatoes, topped with eggs; garnish with scallions and red pepper flakes.
- Serving size: 1 potato, 3/4 c salad and 1 egg