Sweet Potatoes with Arugula Pesto, Bacon and Fried Eggs
Arugula Salad
Ingredients
- 6 large sweet potatoes
- 2 (12-oz) pkgs natural, uncured bacon
- 1 (5-oz) bag baby arugula
- 1 cup chopped walnuts
- 2 cloves garlic, minced
- 1 Tbsp lemon juice
- 1 tsp salt, ¼ tsp pepper
- ¾ cup plus 3 Tbsp olive oil
- 6 large eggs
Instructions
- Preheat oven to 400°F; line a rimmed baking sheet with foil.
- Place sweet potatoes on foil, and bake 45 minutes to 1 hour or until very tender; split potatoes, and fluff with a fork.
- Meanwhile, cook bacon in a large nonstick skillet over medium heat until crisp; drain on paper towels.
- Combine arugula, walnuts, garlic, lemon juice, salt and pepper in a food processor; process until chunky.
- With processor running, slowly add ¾ cup olive oil, processing until blended.
- Top potatoes with bacon and arugula pesto.
- Heat 1 Tbsp oil in a nonstick skillet over medium heat; crack 2 eggs in skillet, and cook, covered, 2 to 3 minutes or to desired doneness. Place fried eggs over potatoes. Repeat procedure with remaining oil and eggs. Top with Arugula Salad, if desired.
Side Dish Ingredients
- 1 (5-oz) bag baby arugula
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
Side Dish Instructions
- Toss arugula with lemon juice and olive oil. Season to taste with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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