Photo of Arugula salad and egg baked potatoes by WW

Arugula salad and egg baked potatoes

6
4
0
SmartPoints® value per serving
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. All you need is 20 minutes to put this recipe together, and you'll love the combination of peppery arugula, sweet grape tomatoes, savory shallots, and a perfectly runny egg. For the tastiest baked potatoes, here's how to make them: scrub and poke a plain potato with a fork, then bake on a baking sheet at 400°F until fork-tender, about 45 minutes. Scoop out the flesh and mash with some nonfat plain Greek yogurt, salt, and pepper to taste. Spoon back into the shell and serve.

Ingredients

Arugula

2 cup(s), baby variety

Grape tomatoes

1 cup(s), halved

Uncooked shallot(s)

1 large, minced

Champagne vinegar

1 tsp

Table salt

1 pinch

Black pepper

1 pinch

Egg(s)

4 large

Plain baked potato(es)

4 small, kept hot and split open

Uncooked scallion(s)

1 Tbsp, chopped

Red pepper flakes

1 pinch

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