Sweet Potatoes with Arugula Pesto, Bacon, and Fried Eggs

Arugula Salad


  • 6 large sweet potatoes
  • 1 (12-oz) pkg nitrite-free thick-cut bacon
  • 1 (5-oz) pkg baby arugula
  • 1 cup chopped raw walnuts
  • 2 cloves garlic, minced
  • 1 Tbsp fresh lemon juice
  • 1 tsp salt
  • ¼ tsp pepper
  • ¾ cup plus 3 Tbsp avocado oil, divided
  • 6 large eggs


  1. Preheat oven to 400°F; line a rimmed baking sheet with foil.
  2. Place potatoes on foil. Bake 45 minutes to 1 hour or until very tender; split potatoes, and fluff with a fork.
  3. Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp; drain on paper towels.
  4. Process arugula, nuts, garlic, lemon juice, salt, and pepper in a food processor until chunky.
  5. With processor running, slowly add ¾ cup oil, processing until blended.
  6. Top potatoes with bacon and arugula pesto.
  7. Heat 1 Tbsp oil in a nonstick skillet over medium heat; crack 2 eggs into skillet. Cover and cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness.
  8. Place fried eggs over potatoes. Repeat with remaining oil and eggs.
  9. Top with Arugula Salad recipe, if desired.

Side Dish Ingredients

  • 1 (5-oz) pkg baby arugula
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp avocado oil

Side Dish Instructions

  1. Toss arugula with lemon juice and oil. Season with salt and pepper to taste.

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