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Photo of Arugula salad and egg baked potatoes by WW

Arugula salad and egg baked potatoes

3
Points® value
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

Notes

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.

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