Arugula Salad and Egg Baked Potatoes
- Total Time
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.
arugula2 cup(s), baby variety
grape tomatoes1 cup(s), halved
uncooked shallot(s)1 large, minced
champagne vinegar1 tsp
table salt1 pinch
black pepper1 pinch
plain baked potato(es)4 small, kept hot and split open
uncooked scallion(s)1 Tbsp, chopped
red pepper flakes1 pinch
- 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