Monday, August 3, 2015

Monday Food post is back - Cheesy Black Bean-Stuffed Sweet Potatoes with Arugular and Poached Eggs

 

Sweet potatoes are a particular favorite of mine and the fact that they are such a nutritional vegetable is a wonderful benefit.  They are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboglavin and thanks to their orange color, are high in carotenoids.  Plus they are fat-free, relatively low in sodium and have fewer calories than white potatoes, although they do have more sugar.  It is also an antioxidant powerhouse and is linked to anti-aging benefits, cancer prevention and the maintenance of good eyesight according to the National Institute of Health.  There is a lot more information at this site.

Added with all the other goodies in the ingredient list, this is one of those meals that I feel good about eating, as well as the fact that I find it very yummy, so if this seems like it could be for you, enjoy.

Cheesy Black Bean Stuffed Sweet Potatoes with Arugular and Poached Eggs

I got this recipe here.

Serves 4.

Total time: 1-1/2 hours.

4 medium sweet potatoes
1 cup black beans
4 ounces fontina cheese, freshly grated
2 cups fresh arugular
1 teaspoon olive oil
Juice of half a lemon
4 eggs, cooked to your own taste.
Salt and Pepper

Preheat oven to 425 degrees F.  

Poke sweet potatoes with a fork and then place on a baking sheet. 

Bake for 30 minutes, then reduce the heat to 350 degrees F. and bake for 30 to 40 minutes more.  Remove and let cool slightly, at least 5 minutes.  

Carefully slice down the center of the potato, pushing the skin open.  Stuff each potato with an ounce of fontina. You can pop the potato back in the oven for a few minutes until the cheese is melted.

Season arugular with olive oil and lemon juice, then add a sprinkle of salt and pepper.  Add it on top of the black beans, then add your cooked eggs on top of the arugular.  

You can cook the eggs when the sweet potatoes have a few minutes left so that they are ready to put on top and ready to serve.


What did I think?  A dish I will be making again, it was very tasty. As I made this for myself it was easy enough to cut the ingredients down for one person; 1 sweet potato, 1 oz. cheese, a handful of arugular, a smidgen of olive oil and lemon juice and one egg.  

You can see from my photo that there is no egg on top.  My stove top decided to flame out and quit working.  We will be going shopping for a new when time permits.  I baked an egg in the oven in a small ramekin when I tried this a few days ago.  It came out perfectly cooked using olive oil after a few minutes. The next time I used cooking spray and it was all rubbery.  I don't know what I did wrong but it wasn't a pretty sight, and it could probably have been used to replace a bouncy ball.  I have since done them in the microwave and that works out well so until I can get the stove top replaced, that will be my method of choice.

I had no fontina but did have some Wisconsin Cheddar in the fridge. 

The same for arugula but I had spring greens that I wanted to use up today.